Middle Eastern Lamb Rump & Mint Sauce
with Potato-Cauli Toss, Flatbreads & Garlic Yoghurt Dip
- Milk
- Gluten
- Soy
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
- Gluten
- Fish
- Soy
If the weather is warm, we highly recommend setting the table and eating this feast outside in the sunshine. It’s a hearty meal, best shared with good conversation and plates stacked high with tender lamb rump and a classic mint sauce. Dip flatbreads into the garlic yoghurt to get started.
Ingredients
1 packet
Lamb rump
1 sachet
Middle Eastern Seasoning
1
Potato
1 portion
Cauliflower
2 clove
Garlic
1
cucumber
2
radish
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Mint Sauce
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). • 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. • Meanwhile, combine Middle Eastern seasoning and a generous drizzle of olive oil in a small bowl. Set aside.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb, fat-side up, to a 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, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is roasting, cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • In a small micrawave-safe bowl, add the butter, half the garlic and a pinch of salt. Microwave in 10 second bursts, until melted. • In the last 5 minutes of cook time, drizzle garlic butter over the veggies and roast until golden.
• While the veggies are roasting, roughly chop cucumber. Thinly slice radish. • Add the remaining garlic and a drizzle of olive oil over the flatbreads and season with salt. • Place flatbreads directly on a wire oven rack and bake until golden, 5-8 minutes. • Meanwhile, combine garlic dip and Greek-style yoghurt in a second small bowl. Set aside.
• In a medium bowl, combine baby leaves, cucumber, radish and a drizzle of vinegar and olive oil. Season to taste.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Slice lamb and top with mint sauce. • Bring everything to the table to serve. • Help yourself to some Middle Eastern lamb rump and mint sauce, flatbreads, potato-cauli toss, radish salad and garlic yoghurt dip. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the taste, with one praising the flavour combinations in the dish.
- Ease of prep: Some found success customising the recipe, such as blanching cauliflower instead of roasting it.
- Suggestions: Consider adding curry powder to the roasted vegetables for extra flavour; use garlic butter on flatbreads for a tasty twist.
- Portions: Several reviewers mentioned needing to add extra vegetables to bulk up the meal for a more satisfying serving.
