[GFYF] Roast Lamb Rump & Garlic Greens
with Lemony Yoghurt
- Milk
Ingredients
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
350 g
Lamb Rump
1
Zucchini
2
Garlic
1
Lemon
1
Baby Broccoli
Cooking Steps
• 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 (no need for oil!). • 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. Transfer, fat-side up, to 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. TIP: The meat will keep cooking as it rests!
• Slice lemon into wedges. Finely chop garlic. Thinly slice zucchini into sticks. • Trim baby broccoli and halve any large stalks lengthways. • In a small bowl, combine Greek style yoghurt and a squeeze of lemon juice. Season.
• While the lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.
• Slice lamb. • Divide roast lamb and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!
