Prime Roast Lamb Rump & Pumpkin Salad
with Radish, Cos Lettuce & Honey Dijon Dressing
- Eggs
Treat yourself to a restaurant-quality experience at home with this exquisite lamb rump dish. Tender, perfectly seared lamb rump is sliced and served over a vibrant bed of crisp cos lettuce and peppery radish before being tossed with sweet caramelised roast pumpkin and a drizzle of honey Dijon dressing.
Ingredients
1
Cos Lettuce
350 g
Lamb rump
1 packet
Dijon Mustard
1
Radish
1 packet
Peeled Pumpkin Pieces
Not included in your delivery
1 drizzle
olive oil
2 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C
fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern and season generously with salt and pepper.
• 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 rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, place peeled pumpkin pieces on a lined oven tray, leaving space for the lamb.
• Drizzle pumpkin with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Roughly chop cos lettuce. Thinly slice radish.
• In a small bowl, combine Dijon mustard, the honey and a generous drizzle of olive oil. Season with salt and pepper. Set aside.
• Once pumpkin has been roasting for 10 minutes, transfer lamb, fat-side up, to the tray.
• Roast for 15-20 minutes for medium, or until cooked to your liking.
• Remove tray from the oven and rest lamb for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is resting, in a large bowl, combine the honey Dijon dressing, lettuce, radish and roast pumpkin. Toss to combine.
• Thinly slice lamb.
• Divide salad and roast lamb rump between plates.
• Drizzle the mayonnaise over pumpkin salad to serve. Enjoy!
