Spiced Middle Eastern Lamb Rump
with Sumac Potato Wedges & Turnip Salad & Decadant Chocolate Pot Bundle
- Milk
- Soy
- Gluten
- Pecan
- Walnut
- Hazelnut
- Pistachio
- Pine nut
- Peanuts
- Eggs
- Sesame
- Macadamia
- Sulphites
- Almond
- Brazil nut
- Wheat
- Cashew
- May contain traces of allergens
Ingredients
350 g
Lamb rump
1 packet
Mixed Salad Leaves
1
White Turnip
1
Carrot
1 sachet
Chermoula Spice Blend
3
Potato
1 packet
Decadent Chocolate Pot
(Contains: Milk, Soy May be present: Gluten, Pecan, Walnut, Hazelnut, Pistachio, Pine nut, Peanuts, Eggs, Sesame, Macadamia, Sulphites, Almond, Brazil nut, Wheat, Cashew)
Nutrition
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.
• While the wedges are baking, combine 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 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 white turnip. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. • Add mixed salad leaves, carrot and turnip. Season to taste and toss to combine.
• Slice spiced Middle Eastern lamb rump. • Divide lamb, potato wedges and turnip salad between plates. • Spoon any resting juices over lamb to serve. Enjoy!
