Double Roast Lamb Rump & Pumpkin Veggie Toss
with Dill-Parsley Mayo
Looking for a twist on the classic Sunday roast? Dig into slices of rich and juicy lamb rump, sitting on a bed of oven-roasted veggies bursting with a zesty kick. A few mouthfuls of this dish and you'll be heading back for seconds...or thirds!
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Ingredients
1
zucchini
1
pumpkin
1
carrot
1 sachet
lemon pepper seasoning
2 packet
lamb rump
1 packet
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini, pumpkin and carrot into bite-sized chunks. • Place veggies on lined oven tray. • Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.
TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, 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. • Increase 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. Cook lamb in batches if your pan is getting crowded. TIP: The meat will keep cooking as it rests!
• When roast veggies have cooled slightly, add baby spinach leaves and a drizzle of vinegar and olive oil. • Toss to combine and season.
• Slice lamb. • Divide pumpkin veggie toss between bowls. Top with roast lamb rump. Drizzle with dill & parsley mayonnaise to serve. Enjoy!