Lamb Rump & Lemony Sauce
with Mash & Roasted Veggies
- Celery
Ingredients
1
Red Onion
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1
Garlic
Lamb Rump
1
Capsicum
1
Zucchini
1 packet
Parsley
1
Potato
1 sachet
Rustic Herb Spice Blend
1
Lemon
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to 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!
Bring a saucepan of lightly salted water to a boil. Slice the red onion into 2cm wedges. Cut the zucchini into 2cm chunks. Cut the capsicum into 1cm strips. Place the onion, zucchini and capsicum on a second oven tray lined with baking paper, drizzle with olive oil and sprinkle with the rustic herb spice blend. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.
Whilst the veggies are roasting, finely chop the garlic. Zest the lemon to get a good pinch, then slice into wedges. Peel the potato, then cut into 2cm chunks.
Add the potato to the boiling water and cook until easily pierced with a knife, 15 minutes. Drain. Return the saucepan to a medium-high heat with a drizzle of oil and the butter (for the mash). Add the garlic and cook, stirring, until fragrant, 1 minute. Return the potato to the pan, then add the milk and salt. Mash with a potato masher or fork until smooth. Cover with to keep warm.
Wash and dry the frying pan, then return to a medium low heat. Add the butter (for the sauce), lemon zest and a generous squeeze of lemon juice. When the butter has melted, add the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and the water. Simmer until heated through and slightly reduced, 2-3 minutes. Stir through any lamb resting juices.
Roughly chop the parsley leaves. Thinly slice the lamb rump. Divide the mash, lamb and roasted veggies between plates. Spoon over the lemony sauce and garnish with the parsley.
