[SLOT Y] Ultimate Roast Lamb Rump & Fresh Salsa Verde
with Baby Potatoes & Feta Salad
- Milk
- Sulphites
- Cashew
- Pine nut
- May contain traces of allergens
- Fish
- Soy
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
Ingredients
1 packet
Cow's Milk Feta
(Contains: Milk, Cashew, Pine nut, May contain traces of allergens; )
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites, Cashew, May contain traces of allergens, Fish, Soy, Sesame, Wheat, Gluten, Almond, Milk, Eggs; )
1 packet
Green beans
1 packet
Mint
1 packet
Baby Potatoes
1 sachet
Chilli Flakes
1 packet
Parsley
350 g
Lamb rump
1
Lemon
1 packet
Snacking Tomatoes
1 packet
Dijon Mustard
1 packet
Rocket leaves
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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 rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, halve baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• Transfer lamb, fat-side up, to a second 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 potatoes and lamb are roasting, trim and halve green beans. • Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. Drain green beans and allow to cool. • Meanwhile, finely chop mint and parsley. Zest lemon then slice into wedges. Halve cherry tomatoes.
• In a medium bowl, combine mint, parsley, dijon mustard, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice, a generous pinch of salt and sugar and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • In a large bowl, combine green beans, cherry tomatoes, rocket leaves and balsamic & olive oil dressing. Season to taste.
• Slice lamb. • Divide ultimate roast lamb rump, baby potatoes and salad between plates. • Top lamb with fresh salsa verde and crumble cow's milk feta over salad to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this dish super tasty, describing it as a definite winner.
- Ease of prep: The recipe was easy to make, with straightforward instructions for preparing the lamb and sides.
- Portions: Reviewers noted the generous portion sizes, which could be suitable for leftovers.
- Suggestions: Consider adding more vegetables, such as green beans, to balance the meal.
