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 Values
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 Feb 2026- Flavour: Customers loved the Middle Eastern spices on the lamb, with many praising the tender, flavourful meat and delicious seasoning.
- Ease of prep: Following the recipe resulted in perfectly cooked lamb for many, though some found the multiple steps time-consuming.
- Suggestions: Consider roasting the turnip instead of using it raw in the salad; some preferred adding cucumber or tomatoes.
- Next-day meals: Several mentioned the lamb was delicious cold the next day in salads.
- Portions: Some felt the lamb portion was too small or fatty for the serving size, especially for larger appetites.
