Louisiana Baked Lamb Rump
with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo
- Eggs
- Soy
Load up lamb rump with flavour before baking it until golden and tender. Smokey, southern-inspired, Louisiana spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour!
Ingredients
1
carrot
2
potato
1 sachet
Garlic & Herb Seasoning
1 bag
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 packet
lamb rump
1 sachet
Louisiana spice blend
Not included in your delivery
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, in a medium bowl, add shredded cabbage mix, baby spinach leaves, 1/2 the dill & parsley mayonnaise and a drizzle of olive oil. Season and toss to coat. Set aside. • Lightly score lamb fat in a criss-cross pattern. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine Louisiana spice blend and a drizzle of olive oil. Add lamb rump, season and turn to coat.
Little cooks: Help combine the ingredients for the slaw
• When veggies have 12 minutes remaining, 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 rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a 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.
• Slice Louisiana baked lamb rump. • Divide herb-roasted veggies, slaw and lamb between plates. • Serve with a dollop of remaining dill-parsley mayo. Enjoy!
