Double Roast Lamb Rump & Salsa Verde
with Spiced Potatoes & Lemony Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Coriander
700 g
Lamb Rump
1 sachet
Chilli Flakes
1 packet
Shredded Cabbage Mix
2
Potato
1 packet
Mayonnaise
(Contains: Eggs;)
1
Lemon
1
Carrot
Cooking Steps
Custom Recipe: If you've doubled your lamb rump, cook in batches for the best results.
• Meanwhile, 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, finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, 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!
Custom Recipe: Spread over two oven trays if your trays are getting crowded.
• 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!
