Roasted Lamb Rump & Pesto Butter Sauce
with Salt & Vinegar Potatoes
- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
You know you’re in for a good night when the only thing standing between you and this classy pub-style meal is a matter of minutes. With only the most tender lamb rump cut, buttery pesto sauce and roasted chunks of potato splashed with vinegar, you can’t go wrong.
Ingredients
1 packet
lamb rump
2
potato
2 clove
garlic
1
onion
1
radish
1
apple
1 bag
salad leaves
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
white wine vinegar
20 g
butter
(Contains: Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover the lamb with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the lamb is roasting, cut the potato into bite-sized chunks. Place the potato and the salt on a second lined oven tray. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, finely chop the garlic and red onion. Thinly slice the radish and apple. In a medium bowl, combine a drizzle of olive oil and a drizzle of balsamic vinegar. Season, then add the radish, apple and mixed salad leaves. Set aside.
While the lamb is resting, wipe out the pan and return to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 2-3 minutes. Add the garlic and butter and cook, stirring, until fragrant, 1 minute. Stir through the basil pesto and any lamb resting juices. Season to taste.
Add the white wine vinegar to the roasted potatoes on the tray and toss to coat. Slice the lamb. Toss the salad. Divide the lamb, apple salad and salt and vinegar roasted potatoes between plates. Spoon the pesto butter sauce over the lamb.
