Easy Mexican Lamb Rump & Tomato Salsa
with Radish Slaw & Potato Wedges
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Lamb rump is usually served drizzled in a mint sauce, but we dare you to try out this Mexican twist! Succulent lamb is smothered in Mexican spices and honey for unbelievable flavour. With accompaniments like potato wedges and a fresh and crunchy slaw, who could possibly resist?
Ingredients
1 packet
lamb rump
2
potato
1 stalk
celery
1
radish
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
roasted tomato salsa
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a criss-cross pattern. • Place lamb rump, 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato into wedges. Thinly slice celery and radish. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes.
• Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a small bowl. Season. • Once seared, transfer lamb, fat-side up, to a second lined oven tray. Use the 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 and drizzle with the honey. Cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• In a large bowl, combine shredded cabbage mix, celery, radish, mayonnaise and a drizzle of white wine vinegar. Season to taste. • Slice lamb rump. • Divide Mexican lamb rump, potato wedges and radish slaw between plates. • Top lamb with roasted tomato salsa to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Mexican spice and honey combination on the lamb was a real highlight, with the taste described as fantastic.
- Ease of prep: The recipe is straightforward to follow, with simple steps that come together well.
- Suggestions: Keep a close eye on the spice-coated lamb in the oven as the spice mix can burn quickly; some reviewers also suggested serving with sour cream and lime to balance the heat.
- Next-day meals: The salsa was noted as quite hot by some, so consider using a smaller amount if cooking for those sensitive to spice.
