HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpiced Middle Eastern Lamb Rump
Spiced Middle Eastern Lamb Rump

Spiced Middle Eastern Lamb Rump

with Sumac Potato Wedges & Turnip Salad

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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.


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Total Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


lamb rump



1 sachet

chermoula spice blend




white turnip

1 bag

salad leaves

1 sachet

Turkish sumac seasoning

Not included in your delivery

olive oil

1 tsp


20 g



1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2959 kJ
Fat34.4 g
of which saturates19.9 g
Carbohydrate39 g
of which sugars7.6 g
Protein38.7 g
Sodium813 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.