Herby Lamb Rump & Mint Sauce
with Cheddar Baby Potatoes & Lemon Chilli Greens
Let’s bring back a pub classic - tender roast lamb rump dinner with mint sauce spooned over for a sweet and sticky glaze. The potatoes are putting on a show, crushed for extra crispiness and topped with a sprinkle of Cheddar for mouth-wateringly good flavour. Dig in and enjoy this timeless delight!
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Ingredients
1 packet
lamb rump
1 sachet
Herb & Mushroom Seasoning
1
baby potatoes
3 clove
garlic
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
green beans
½ bunch
baby broccoli
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
pinch
chilli flakes
1 packet
Mint Sauce
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine herb & mushroom seasoning and a generous drizzle of olive oil in a small bowl. Season and set aside. • Increase heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While lamb is cooking, halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange cut-side down. Roast until just tender, 18-20 minutes. • Meanwhile, finely chop garlic. In a small microwave-safe bowl, add the butter and half the garlic. Microwave in 10 second bursts, until melted. Season then set aside. • Lightly crush the semi-roasted potatoes on the tray, until 1cm-thick. Drizzle with melted garlic butter and sprinkle with shredded Cheddar cheese. Return to oven to roast until golden, 8-10 minutes.
• Transfer lamb, fat-side up, to a second lined oven tray. Use back of a spoon to spread spice mixture over the lamb. • 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!
• Meanwhile, trim green beans and baby broccoli (halve any thick baby broccoli lengthways). • Slice lemon into wedges. Roughly chop roasted almonds.
• When the lamb is resting, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add green beans and baby broccoli and cook until tender, 4-5 minutes. • Add remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. • Remove pan from heat and add a squeeze of lemon juice. Season to taste.
• Slice lamb. • Divide herby lamb, Cheddar baby potatoes and lemon chilli greens between plates. • Top lamb with mint sauce. Garnish greens with roasted almonds. Serve with any remaining lemon wedges. Enjoy!
