Double Peppercorn Lamb Rump & Spiced Veggie Fries
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Double Peppercorn Lamb Rump & Spiced Veggie Fries

Double Peppercorn Lamb Rump & Spiced Veggie Fries

with Cucumber Salad & Mayo

Lovely lamb rump joins the likes of crushed black peppercorns, to make a delicious protein worth talking about. With some golden and crispy spiced veggie fries and an easy green salad, you'll be licking the plate clean.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Under 650kcal
Under 30g carbs
Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


Serving amount

2 packet

lamb rump







1 bag

mixed salad leaves

1 packet


(Contains Egg;)

½ sachet

black peppercorns

Not included in your delivery

olive oil


balsamic vinegar


Nutritional Values

Energy (kJ)2654 kJ
Fat25.5 g
of which saturates5.6 g
Carbohydrate20.3 g
of which sugars17.7 g
Dietary Fibre8.9 g
Protein80.6 g
Sodium884 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Paper
Baking Tray



• Preheat oven to 220°C/200°C fan-forced. Lightly score the fat of lamb rump in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then 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 on all sides for 30 seconds. Cook lamb in batches for best results.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.


• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a small bowl, combine black peppercorns and a drizzle of olive oil.


• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. Spread lamb over two lined oven trays if your tray is getting crowded. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and cover with foil to rest for 10 minutes. • Slice cucumber into half-moons. In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.

TIP: The meat will keep cooking as it rests!


• Slice cucumber into half-moons. In a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season. • Slice peppercorn lamb rump. Divide lamb, spiced veggie fries and cucumber salad between plates. Pour any resting juices over lamb. Serve with mayonnaise. Enjoy!

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