Roast Lamb Rump & Salsa Verde

• While the lamb is cooking, cut potato into  
bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with 
olive oil, sprinkle with garlic & herb seasoning 
and season with salt.
• Toss to coat, spread out evenly, then roast until 
tender, 20-25 minutes.

• Meanwhile, transfer lamb, fat-side up, to a 
second lined oven tray. Roast for 15-20 minutes 
for medium or until cooked to your liking.
• Remove lamb from the oven, cover with foil and 
set aside to rest for 10 minutes. 
TIP: The lamb will keep cooking as it rests! 

• While the lamb is roasting, pick and thinly  
slice coriander. 
• Slice lemon into wedges.
• In a small bowl, combine coriander, olive oil 
(2 tbsp for 2 people / 1/4 cup for 4 people), a pinch 
of chilli flakes (if using) and a good squeeze 
of lemon juice. Season to taste with salt and 
pepper and set aside.

• Trim and halve pea pods lengthways.
• In a large bowl, combine pea pods, shredded 
cabbage mix and a drizzle of white wine 
vinegar and olive oil. Season to taste.