Spiced Middle Eastern Lamb Rump
with Sumac Potato Wedges & Turnip Salad
- Milk
A sumptuous lamb feast with a Middle Eastern twist. This tender lamb rump is spiced with chermoula, then paired with crispy sumac wedges and a crunchy turnip salad. Don’t forget to rest your lamb for 10 minutes after cooking for the perfect slices that are blushing and moist.
Ingredients
1
lamb rump
3
potato
1 sachet
chermoula spice blend
½
carrot
1
white turnip
1 bag
salad leaves
1 sachet
Turkish Sumac Seasoning
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern. Place the lamb, fat-side down, in a large frying pan (no need for oil!). 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.
While the lamb is cooking, cut the potato into wedges. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Remove from the oven, then add the Turkish sumac seasoning and toss to coat.
TIP: If your oven tray is crowded, divide between two trays.
While the wedges are roasting, combine the chermoula spice blend, a drizzle of water and a pinch of salt and pepper in a small bowl. Transfer the lamb, fat-side up to a second lined oven tray and use the back of a spoon to spread the spice mixture over the lamb.
Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, then add the honey and butter and cover with foil. Set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
While the lamb is roasting, grate the carrot (see ingredients). Thinly slice the white turnip. In a medium bowl, combine a drizzle of olive oil and white wine vinegar. Add the mixed salad leaves, carrot and turnip. Season to taste and toss to combine.
Slice the spiced Middle Eastern lamb rump. Divide the lamb, sumac potato wedges and the turnip salad between plates. Spoon any resting juices over the lamb to serve.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chermoula-spiced lamb rump is a clear favourite, praised for its tender texture and bold Middle Eastern flavours. The Turkish sumac seasoning on the wedges also drew plenty of praise.
- Ease of prep: Following the recipe closely — especially starting the lamb in a cold pan and resting it with honey and butter — consistently delivers great results. Some reviewers found the multiple steps a little involved for a weeknight, but felt the effort was well worth it.
- Suggestions: The turnip divides opinion; some reviewers loved it as a refreshing change, while others preferred swapping it for cucumber, cherry tomatoes, pear, or apple. A few reviewers suggested adding a sauce or gravy alongside the resting juices, and one noted that parboiling the potato wedges before roasting helped them crisp up better. Some also found that applying the sumac seasoning to the wedges before baking (rather than after) worked well.
- Next-day meals: Several reviewers mentioned the lamb was just as enjoyable cold the next day, and one family made a sauce from the leftover resting juices that was a highlight.
