Double Classic Roast Lamb & Sweet Potato Wedges
with Fetta-Topped Garden Salad
- Milk
Bring classic roast night comfort to your midweek table with succulent, tender lamb paired alongside golden, herby sweet potato wedges. A crisp garden salad studded with salty crumbled fetta provides the ultimate fresh contrast, cutting through the rich, juicy meat for a balanced plate that hits every single mark. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
700 g
Lamb Rump
1 packet
Mixed Salad Leaves
2
Sweet Potato
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• 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. TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Cook in batches if your pan is getting crowded.
• While the lamb is searing, cut sweet potato into wedges. • Place on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Increase the frying pan heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. • While the lamb is resting, roughly chop tomato and cucumber. • In a large bowl, combine tomato, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. TIP: The meat will keep cooking as it rests!
• Slice lamb. • Divide roast lamb, herby sweet potato wedges and garden salad between plates. • Crumble fetta cubes over salad. Serve with horseradish sauce. Enjoy!
