NZ Double Roast Lamb Rump & Kiwi-Spiced Kumara
with Orange and Cucumber Salad & Fingerlime Dressing
Calories
:
1170 kcalProtein
:
70.7g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Almond
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
700 g
Lamb rump
1
Kumara
1 sachet
Kiwi Spice Blend
½
Red Onion
1
Cucumber
1
Orange
1 packet
Mint
1 packet
Mixed Salad Leaves
1
Finger Lime Dressing
1 packet
Roasted almonds
(Contains: Almond)
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition
Calories1170 kcal
Energy (kJ)4890 kJ
Fat62.2 g
of which saturates29.9 g
Carbohydrate39.1 g
of which sugars23.2 g
Dietary Fibre8.5 g
Protein70.7 g
Cholesterol203 mg
Sodium713 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.
You will need
•Large Frying Pan
Cooking Steps
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 lamb, 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, cut kumara into bite-sized chunks.
- Thinly slice onion (see ingredients).
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- Transfer, lamb fat-side up, to 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, place kumara on a second lined oven tray. Drizzle with olive oil, sprinkle over Kiwi spice blend, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Set aside to slightly cool.
TIP: If your oven tray is crowded, divide between two trays.
5
- While the lamb is resting, thinly slice cucumber into rounds.
- Peel and thinly slice orange into wedges. Thinly slice mint.
- Drain pickled onion.
- In a large bowl, combine mixed salad leaves, cucumber, orange, mint, pickled onion, cooled kumara and fingerlime dressing.Season to taste.
TIP: Tossing the salad just before serving keeps the leaves crisp!
6
- Slice lamb.
- Divide roasted kumara salad between bowls and top with lamb.
- Sprinkle over roasted almonds. Enjoy!
