Double Rosemary-Glazed Roast Lamb & Chat Potatoes
with Capsicum Salad & Gravy
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our lamb rump deserves all the glory it gets and you’ll be singing its praises once you drizzle over the rosemary butter and let it roast to perfection in the oven. Paired with a simple salad, an easy gravy and bite-sized potatoes, we can confirm that this is no humdrum meal! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Chat Potatoes
1
Capsicum
1
Cucumber
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
700 g
Lamb Rump
1 packet
Mixed Salad Leaves
1 packet
Rosemary
1
Tomato
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season all over with salt and pepper and place, fat-side down, in a cold 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning
• Meanwhile, halve chat potatoes. Pick rosemary leaves (see ingredients).
• Place potatoes on a oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• While potatoes are roasting, in a small microwave-safe bowl, microwave the butter and rosemary in 10 second bursts until melted.
• Transfer seared lamb rump, fat-side up, to a second lined oven tray. Drizzle with rosemary butter 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!
• When lamb is resting, boil the kettle. Thinly slice cucumber and capsicum (see ingredients). Slice tomato into thin wedges.
• In a medium bowl, combine cucumber, capsicum, tomato, mixed salad leaves and a drizzle of olive oil and vinegar. Season to taste.
• In a small heatproof bowl, combine gravy granules, the boiling water (see ingredients) and any lamb resting juices, whisking, until smooth, 1 minute.
• Slice lamb rump.
• Divide rosemary roast lamb, potatoes and capsicum salad between plates.
• Pour gravy over lamb and potatoes to serve. Enjoy!
