Roast Lamb Rump & Citrusy Cucumber Salad
with Kiwi-Spiced Kūmara & Finger Lime Dressing
- 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.
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
(Contains: Almond; )
Not included in your delivery
1 drizzle
olive oil
¼ cup
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
- 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!
- Slice lamb.
- Divide roasted kūmara salad between bowls and top with lamb.
- Sprinkle over roasted almonds to serve. Enjoy!
