Honey Harissa Lamb Rump
with Roast Root Veggie Toss & Yoghurt
- Milk
Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus herby spices. It's the ideal sauce to complement lamb, and with a hearty roast veggie toss plus a side of creamy yoghurt, there's a burst of flavour in every bite!
Ingredients
1 packet
lamb rump
1 packet
harissa paste
1 bag
baby potatoes
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
10 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• 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. Increase heat to high and sear lamb on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Evenly spread harissa paste over lamb. Season with salt and pepper, then roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven. Cover with foil and set aside to rest, 10 minutes.
• While the lamb is roasting, cut baby potatoes and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, then season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a small heatproof bowl, add the honey and butter. Microwave in 10 second bursts until melted. • Add lamb resting juices to the melted honey butter and stir to combine. Season to taste.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies, then gently toss to combine. • Slice harissa lamb. Divide lamb and roast root veggie toss between plates. Spoon honey butter sauce over lamb. • Serve with a dollop of Greek-style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the harissa and honey butter sauce combination with the lamb, praising the delicious and well-balanced flavours.
- Ease of prep: Many found this recipe easy to follow, though some noted the roast vegetables took longer to cook than expected.
- Suggestions: Consider adding extra garlic to the roast vegetables for more flavour; some preferred less harissa paste for a milder taste.
- Portions: Several reviewers mentioned the lamb portion was small, especially for families of four or more.
- Cooking technique: Customers appreciated learning how to perfectly cook lamb rump, with many reporting tender and juicy results.
