Middle Eastern Lamb Rump & Apricot Sauce
with Potato-Cauli Toss, Flatbreads & Garlic Yoghurt Dip
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
350 g
Lamb rump
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Eggs, Milk, Almond, Sesame, Brazil nut, Walnut, Peanuts, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Potato
2
Garlic
1
Cauliflower
1 sachet
Middle Eastern Seasoning
2
Radish
1 packet
Apricot Sauce
Nutrition Values
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 apricot sauce. • Bring everything to the table to serve. • Help yourself to some Middle Eastern lamb rump and apricot sauce, flatbreads, potato-cauli toss, radish salad and garlic yoghurt dip. Enjoy!
