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[GFYF] Roast Lamb Rump & Garlic Greens
with Lemony
If you haven't noticed, roasts are kind of our thing! In tonight's version, lamb rump gets nice and juicy in the frying pan before it roasts up golden perfection in the oven. With some zesty veggies on the side and a lemony yoghurt, this one is light, bright and tasty!
Ingredients
1
Baby Broccoli
1
Garlic
350 g
Lamb Rump
1
Lemon
2
Zucchini
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.
• 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 any remaining lemon wedges. Enjoy!
