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. And the best meals end with a sweet treat, so we've included lamington-style chocolate brownies for dessert!
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roasted almonds(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)
spinach & rocket mix
basil pesto(ContainsTree Nuts, MilkMay be present Egg)
chocolate brownie mix(ContainsGlutenMay be present Milk, Peanuts, Sesame, Soy, Tree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is in the pan, cut the potato (unpeeled) into 2cm chunks. Place on a second oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. Pick and finely chop the rosemary leaves. In a small bowl, combine the 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 mixture 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 the zucchini. Roughly chop the dill. Roughly chop the roasted almonds. Finely chop the garlic.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, stirring, until golden, 4-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and add the spinach and rocket mix, then toss to combine. In a medium bowl, combine the potato, dill, almonds and fetta.
Slice the Dijon and herb crusted lamb rump and divide between plates. Serve with the sautéed zucchini salad and dill fetta potatoes. Spoon the basil pesto over the lamb.