Grand Roast Lamb Rump & Herby Fries
with Greek-Style Salad & Pickled Onion
- Milk
Opa! Juicy lamb rump, herby fries straight from the oven, and a Greek salad that actually holds its own on the plate. Fetta, tomato, onion — no notes.
Ingredients
350 g
Lamb Rump
1
Tomato
½
Red Onion
1 packet
Potato Fries
1 sachet
Dried Oregano
1 packet
Mixed Salad Leaves
1 packet
Fetta Cubes
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (white wine or rice wine)
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 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut tomato into thin wedges.
• Thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough
water to just cover onion. Set aside.
• Place potato fries on a lined oven tray. Drizzle with olive oil, sprinkle over dried
oregano (see ingredients), season with salt and toss to coat.
• Bake until tender, 25-30 minutes.
• Transfer lamb, fat-side up, to a second lined oven tray. Drizzle with olive oil and
toss to coat.
• Roast for 15-20 minutes for medium or until cooked to your liking. Remove from
oven and rest for 10 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
TIP: The meat will keep cooking as it rests!
• Drain pickled onion and reserve a splash of pickling liquid.
• In a large bowl, combine mixed salad leaves, tomato, pickled onion, a drizzle of
olive oil and reserved pickling liquid. Season to taste with salt and pepper.
• Thinly slice lamb.
• Divide grand roast lamb rump, herby fries and Greek-style salad between plates.
• Crumble fetta cubes over salad to serve. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: Several customers enjoyed the dish overall, though some felt it was missing a salad dressing and a gravy to bring everything together.
- Portions: Multiple customers found the lamb portion quite small and fatty, leaving some with only a few slices each.
- Suggestions: The chips took longer to cook than the recipe indicated, so allow a little extra oven time to ensure they are fully tender.
