Roast Lamb Rump & Mint Sauce
with Turnip Mash & Roasted Veggies
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting, then drizzle over a mint sauce for a subtle zing. Bring extra colour and flavour with an array of roasted veggies, plus creamy parsnip mash and You've got a restaurant-quality dish made by yours truly! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Mint Sauce
350 g
Lamb rump
1
Baby Broccoli
2 packet
Potato
1
White Turnip
1
Carrot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • 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 on all sides for 30 seconds.
TIP: The lamb will keep cooking as it rests!
• 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!
• While the lamb is roasting, bring a medium saucepan of lightly salted water to the boil. • Cut onion into wedges. Cut carrot into bite-sized chunks. • Halve any thicker stalks of baby broccoli lengthways, then transfer to a medium bowl with a drizzle of olive oil and a pinch of salt. Toss to combine. • Place onion and carrot on a second lined oven tray, drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 10 minutes cook time remaining, add baby broccoli to the tray. Return tray to the oven and roast until tender, a further 10 minutes.
• While the veggies are roasting, peel potato and white turnip. • Cut potato and turnip into small chunks.
Little cooks: Older kids can help peel the veggies under adult supervision.
• Cook potato and turnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt. Mash until smooth and cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
• Slice roast lamb rump. • Divide turnip mash, roasted veggies and lamb between plates. • Spoon over mint sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tender, juicy lamb and enjoyed the mint sauce, though some found it too vinegary.
- Ease of prep: Many found the recipe quick and simple to follow, producing restaurant-quality results at home.
- Suggestions: Consider seasoning the lamb with garlic and herb mix; some prefer gravy over mint sauce.
- Portions: Several customers mentioned wanting larger meat portions or more vegetables for a family meal.
- Vegetables: The roasted vegetable combination was popular, but some suggested cooking the turnip separately from the mash.
