Dijon & Herb Crusted Lamb for Dinner
with Deconstructed Lemon Poached Pear Cheesecake for Dessert- Almond
- Milk
- Gluten
- Sulphites
- Wheat
- Pecan
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Almond
- Traces of Cashew
- Gluten
- Wheat
Roast a tender and succulent lamb rump that's just right for a gourmet-style dinner. With all the flavour of traditional roast lamb, plus herby potatoes and sautéed greens, it's sure to have you feeling satisfied with every delicious mouthful.
Ingredients
1 packet
lamb rump
2
potato
2 sprig
rosemary
1 tub
Dijon mustard
1
zucchini
1 bag
dill
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
2 clove
garlic
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
basil pesto
(Contains: Milk;)
pear
lemon
packet
classic oat mix
(Contains: Gluten, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew.)
sachet
sweet golden spice blend
(May be present: Milk, Soy, Gluten, Wheat.)
packet
pecans
(Contains: Pecan; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Almond, Cashew.)
packet
cream cheese
(Contains: Milk;)
packet
light cooking cream
(Contains: Milk;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. • Season lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook undisturbed until golden, 10-12 minutes • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is in the pan, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. • Pick and finely chop rosemary leaves. • In a small bowl, combine Dijon mustard, rosemary and a good drizzle of olive oil, then season with salt and pepper.
• Use the back of a spoon to spread the Dijon herb marinade over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is in the oven, thinly slice zucchini. • Roughly chop dill and roasted almonds. Finely chop garlic.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add zucchini and cook, tossing, until golden, 4-6 minutes. • Add garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and add salad leaves, then toss to combine. • In a second medium bowl, combine potato, dill, almonds and fetta cubes.
• Slice the Dijon and herb crusted lamb rump and divide between plates. • Serve with the sautéed zucchini salad and dill fetta potatoes. Spoon basil pesto over the lamb to serve. Enjoy!
