Roast Lamb Rump & Wholemeal Couscous Salad
with Mustard Mayo
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Eggs
- Soy
- Milk
This moreish meal features a tender and rich lamb rump, which pairs perfectly with light and fluffy couscous packed full of roast veggies and baby spinach for extra colour and flavour. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
lamb rump
1
carrot
1
zucchini
1 sachet
garlic & herb seasoning
½
lemon
1 packet
wholemeal couscous
(Contains: Gluten, Wheat May be present: Eggs, Soy.)
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
1 packet
Mustard Mayo
(Contains: Eggs May be present: Milk.)
Not included in your delivery
olive oil
¾ cup
boiling water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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 on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is searing, cut carrot and zucchini into rounds. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 25-30 minutes. • Place lamb on a second lined oven tray and roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is resting, boil the kettle. Halve lemon. • To a large bowl, add wholemeal couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with a fork. • Add baby spinach leaves, roasted veggies and a good squeeze of lemon juice to the couscous. Season to taste.
• Slice lamb. • Divide wholemeal couscous salad between bowls. • Top with roast lamb and drizzle over mustard mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, flavourful lamb, though some found the wholemeal couscous bland. The mustard mayo received mixed reviews.
- Ease of prep: Cooking the lamb on the stovetop first created mess for some, but overall the dish was easy to prepare.
- Suggestions: Several suggested using regular couscous instead of wholemeal for better taste. Adding more vegetables could enhance the meal.
- Portions: Some felt the lamb portion was small for four people, especially after trimming the fat.
- Cooking tips: One customer successfully used a slow cooker for the lamb. Starting in a cold pan helps melt the fat without burning.
