Roast Lamb Rump & Avocado-Cos Salad
with Dijon Honey Dressing
- Eggs
Dive into a guilt-free feast with our lamb rump cos salad! Wholesome goodness meets delectable delight as lamb rump, roasted to perfection, takes centre stage amidst crisp cos lettuce, tomatoes and avocado. Top it off with a punch of Dijon honey dressing for a taste explosion!
Ingredients
1
Cos Lettuce
1
Tomato
350 g
Lamb rump
1 packet
Dijon Mustard
1
Avocado
Not included in your delivery
1 drizzle
olive oil
2 tsp
honey
2 tbs
Mayonnaise
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 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, slice avocado in half, scoop out flesh and roughly chop.
• Roughly chop cos lettuce and tomato.
• In a large bowl, combine Dijon mustard, the honey and a generous drizzle of olive oil. Season with salt and pepper. 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 lamb from the oven, cover with foil and set aside to rest for
10 minutes.
TIP: The lamb will keep cooking as it rests!
TIP: Spread over two trays if your tray is getting crowded.
• When the lamb is done, add cos lettuce, avocado and tomato to the bowl with Dijon honey dressing and toss to combine.
• Thinly slice lamb.
• Divide salad between plates and top with lamb rump. Serve with a dollop of the mayonnaise. Enjoy!
