Roast Lamb Rump & Citrusy Cucumber Salad

Name: Roast Lamb Rump & Citrusy Cucumber Salad with Kiwi-Spiced Kūmara & Finger Lime Dressing
Total time: 30 min
Yield: 2
Cuisine: New Zealand
Ingredients: 350 g Lamb rump; 1 Kumara; 1 sachet Kiwi Spice Blend; ½ Red Onion; 1 Cucumber; 1 apple; 1 packet Mint; 1 packet Mixed Salad Leaves; 1 Finger Lime Dressing; 1 packet Roasted almonds; 1 drizzle olive oil; ¼ cup white wine vinegar

with Kiwi-Spiced Kūmara & Finger Lime Dressing

4.5(40)

Helen GathererUpdated on June 21, 2026

Get tasty recipes from just $6 per serving

Calories

886 kcal

Protein

38.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Almond

Experience a true taste of Aotearoa with this premium roast that celebrates the best of local produce. We’ve seasoned succulent lamb rump to perfection and roasted it alongside earthy kūmara tossed in our signature Kiwi spice blend. To keep the plate bright and balanced, we've paired a refreshing medley of orange, cucumber, and fresh mint over mixed salad leaves. Finished with a sophisticated drizzle of finger lime dressing and a crunch of roasted almonds, this dish is the real-deal.

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

Ingredients

Serving amount

350 g

Lamb rump

Kumara

1 sachet

Kiwi Spice Blend

Red Onion

Cucumber

apple

1 packet

Mint

1 packet

Mixed Salad Leaves

Finger Lime Dressing

1 packet

Roasted almonds

(Contains: Almond)

Not included in your delivery

1 drizzle

olive oil

¼ cup

white wine vinegar

Nutrition

Energy (kJ)3710 kJ

Calories886 kcal

Fat56.1 g

of which saturates17.6 g

Carbohydrate36.7 g

of which sugars17.5 g

Dietary Fibre6.5 g

Protein38.4 g

Cholesterol102 mg

Sodium794 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

PDF

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.

Meanwhile, cut kūmara 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 to pickling liquid. Add enough water to just cover onion. Set aside.

Transfer, lamb fat-side up, to a 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!

Meanwhile, place kūmara 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.

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 kūmara and finger lime dressing. Season to taste.

TIP: Tossing the salad just before serving keeps the leaves crisp!