Spiced Middle Eastern Lamb Rump
with Sumac Potato Wedges & Cucumber 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 cucumber salad. Donât forget to rest your lamb for 10 minutes after cooking for the perfect slices that are blushing and moist. The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to whatâs pictured. Donât worry, your recipe will be just as delicious!
Ingredients
1 packet
lamb rump
3
potato
1 sachet
Souk Market Spice Blend
œ
carrot
1 bag
Mixed Salad Leaves
1 sachet
Turkish Sumac Seasoning
1
cucumber
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 oven to 240°C/220°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. ⢠Place lamb, fat-side down, in a large frying pan (no need for oil!). ⢠Heat the pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high, then sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
⢠Meanwhile, cut potato into wedges. ⢠Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes. ⢠Remove from oven, then add Turkish sumac seasoning and toss to coat.
⢠While the wedges are baking, combine Souk Market 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 lamb for 15-20 minutes for medium or until cooked to your liking. ⢠Remove lamb from 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 resting, grate carrot (see ingredients). Thinly slice cucumber into half-moons. ⢠In a medium bowl, combine a drizzle of olive oil and white wine vinegar. ⢠Add mixed salad leaves, carrot and cucumber. Season to taste and toss to combine.
⢠Slice spiced Middle Eastern lamb rump. ⢠Divide lamb, sumac potato wedges and cucumber salad between plates. ⢠Spoon any resting juices over lamb to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â Many praised the delicious Middle Eastern spices and sumac seasoning, calling it a "mouth-watering" blend of flavours.
- Ease of prep:Â Several found the recipe easy to follow, with clear instructions for achieving perfectly cooked, tender lamb.
- Suggestions:Â Consider air frying the potato wedges for extra crispiness; some preferred mashing the potatoes with sumac instead.
- Portions:Â While most found the meal satisfying, a few mentioned wanting more lamb, especially when sharing between 3-4 people.
