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[Carb Smart/Easy] Classic Roast Lamb Rump

with Pumpkin Veggie Toss & Garlic Aioli
Berlinda Le
Berlinda LeUpdated on August 28, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
486 kcal
Protein
: 
44.7g protein
Preparation Time
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Eggs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Peeled & Chopped Pumpkin

1 packet

Garlic Aioli

(Contains: Eggs)

1 packet

Baby Spinach Leaves

350 g

Lamb Rump

1

Zucchini

1 sachet

Aussie Spice Blend

1

Potato

Calories486 kcal
Energy (kJ)2030 kJ
Fat32.4 g
of which saturates7 g
Carbohydrate19.2 g
of which sugars8.2 g
Dietary Fibre4.4 g
Protein44.7 g
Cholesterol28.5 mg
Sodium563 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb rump on all sides for 30 seconds. • Meanwhile, cut potato into bite-sized chunks. Thinly slice zucchini into rounds. • In a small bowl, combine Aussie spice blend and a drizzle of olive oil.

2

• Place potato, zucchini and peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly. • While veggies are roasting, transfer lamb, fat-side up, to a second lined oven tray. Use the back of a spoon to spread spice blend mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

3

• When veggies have cooled, add baby spinach leaves to the tray with a drizzle of vinegar. Toss to combine. Season to taste.

4

• Slice lamb. • Divide classic roast lamb rump and pumpkin veggie toss between plates. Drizzle over garlic aioli. Enjoy!

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