Luxe Roast Lamb & Garlic Root Veggie Toss

Name: Luxe Roast Lamb & Garlic Root Veggie Toss with Green Butter Lettuce & Pomegranate Molasses
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 350 g Lamb rump; 1 Kumara; 1 Beetroot; 2 Red Onion; 2 Garlic; 1 Tomato; 1 Trio Lettuce; 1 Pomegranate Molasses; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or red wine vinegar)

with Green Butter Lettuce & Pomegranate Molasses

Helen GathererUpdated on July 17, 2026

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Calories

:

706 kcal

Protein

:

37.6g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Sulphites
Sesame
Almond
Cashew
Fish
Milk
Soy
Wheat
Gluten
Eggs
May contain traces of allergens

Upgrade your dinner table with a sophisticated winter roast that brings all the cosy comfort of a classic Sunday feast straight to your home. You’ll oven-roast kūmara, earthy beetroot and red onion, then toss it through garlicky oil and fresh butter lettuce. Slice your beautifully roasted lamb to serve, then drizzle with pomegranate molasses.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

350 g

Lamb rump

1

Kumara

1

Beetroot

2

Red Onion

2

Garlic

1

Tomato

1

Trio Lettuce

1

Pomegranate Molasses

(May be present: Sesame, Almond, Cashew, Fish, Milk, Soy, Wheat, Gluten, Eggs)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or red wine vinegar)

(Contains: Sulphites)

Nutrition

Energy (kJ)2950 kJ

Calories706 kcal

Fat30.2 g

of which saturates15.1 g

Carbohydrate52.1 g

of which sugars31.7 g

Dietary Fibre9.9 g

Protein37.6 g

Cholesterol102 mg

Sodium221 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, 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 the 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.

2

Meanwhile, peel kūmara and cut into bite-sized chunks.
Cut beetroot into 1cm chunks. Cut red onion into wedges.
Place kūmara, beetroot and onion on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat.
Spread out evenly, then roast until tender, 20-25 minutes.
Set side to cool slighlty.

3

While veggies are roasting, 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 from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

4

• Meanwhile, finely chop garlic.
• Roughly chop green butter lettuce.
• Thinly slice tomato into wedges.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl.

5

• To the bowl with garlic oil, add lettuce, tomato, roasted veggies and a drizzle of vinegar. Gently toss to coat and season to taste with salt and pepper.

6

• Thinly slice lamb.
• Divide garlic root veg toss between bowls. Top with luxe roast lamb.
• Drizzle over pomegranate molasses (see ingredients) to serve. Enjoy!