Double Grand Roast Lamb & Veggie Mash
with Cherry Tomato Salad & Balsamic Sauce
- Milk
Our test kitchen erupted in cheers when this roast lamb was plated up. We couldn’t keep this one to ourselves for much longer when the garlic veggie mash, cherry tomato salad and balsamic lamb taste this good!
Ingredients
700 g
Lamb Rump
1
Carrot
3
Garlic
2
Sweet Potato
1 sachet
Aussie Spice Blend
1 packet
Snacking Tomatoes
1
Cucumber
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
1.5 tbs
balsamic vinegar* (Pantry)
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. In a small bowl, combine Aussie spice blend and a generous drizzle of olive oil. Season. • Lightly score lamb rump 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 the heat to high and sear lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
TIP: Cook in batches if your pan is getting crowded.
• Transfer lamb, fat-side up, to a lined oven tray. Brush 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: The lamb will keep cooking as it rests! TIP: Use two oven trays if necessary.
• While lamb is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. • Roughly chop tomato. • Peel garlic. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Cook sweet potato, carrot and garlic cloves in the
boiling water until easily pierced with a fork,
10-15 minutes.
• Drain and return to the pan. Drizzle with olive oil
and season generously with salt.
• Mash until smooth. Cover to keep warm.
• While the lamb is resting, wipe out the frying pan
and return to medium heat.
• Cook the brown sugar, balsamic vinegar and a
splash of water until slightly reduced, 1-2 minutes.
• Remove from heat, then stir through the butter and
any lamb resting juices. Season to taste.
• In a medium bowl, combine tomatoes, cucumber,
spinach & rocket mix and a drizzle of white wine
vinegar and olive oil. Season to taste.
• Slice lamb. • Divide veggie mash, classic roasted lamb and tomato salad between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!
