Roast Lamb Rump & Feta Potatoes
with Nutty Veggies & Caramelised Onion Sauce
A roast lamb rump dinner is getting a makeover with caramelised onion chutney sauce spooned over for a sweet and sticky glaze. The potatoes are putting on a show with a sprinkle of creamy feta and don’t worry, the veggies aren’t being left behind, not when they are accessorised with pine nuts.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
350 g
Lamb rump
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Parsley
1
Baby Broccoli
1 packet
Baby Rainbow Carrots
2 packet
Potato
1 packet
Slivered Almonds
(Contains: Almond; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a criss-cross pattern. • Place the 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. • Meanwhile, combine garlic & herb seasoning and a drizzle of olive oil in a small bowl. TIP: Starting the lamb in a cold pan helps the fat to melt without burning.
• Meanwhile, cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• Transfer lamb, fat-side up, to a second lined oven tray. Spoon garlic-herb mixture over the lamb. 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!
• Trim green tops from baby rainbow carrots and scrub them clean. Halve carrots and baby broccoli lengthways. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrots and baby broccoli until tender, 5-6 minutes. • In the last 1-2 minutes of cook time, add slivered almonds and cook until golden. Transfer to a plate. Little cooks: Kids can help clean the carrots.
• Return the frying pan to medium heat. • Cook onion chutney, the butter and balsamic vinegar with a dash of water until reduced slightly, 1-2 minutes.
• Slice roast lamb rump. • Divide rump, roasted potatoes and nutty veggies between plates. Crumble feta (see ingredients) over potatoes. • Spoon over caramelised onion sauce. Serve with torn parsley. Enjoy! Little cooks: Add the finishing touch by tearing over the parsley.
