Double Roast Lamb Rump & Salsa Verde
with Spiced Potatoes & Lemony Slaw
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
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Ingredients
2 packet
lamb rump
1 bag
chopped potato
1 bag
coriander
½
lemon
1 pinch
chilli flakes
1 bag
Deluxe Slaw Mix
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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. • 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.
• While lamb is cooking, place chopped potato on a lined oven tray. • Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 minutes. • Meanwhile, finely chop coriander. Slice lemon into wedges.
• Transfer lamb, 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 lamb is resting, in a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside.
TIP: The meat will keep cooking as it rests! TIP: Spread lamb over two lined oven trays if your tray is crowded.
• In a medium bowl, combine deluxe slaw mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste. • Slice roast lamb. • Divide potatoes, lemony slaw and lamb between plates. • Top lamb with salsa verde. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!