Mediterranean Lamb Rump & Veggie Fries
with Olive-Cucumber Salad
Level up your stock standard veggie fries and cucumber salad combo with a protein worth raving about. This twice-cooked lamb rump first starts out in the pan and is then roasted for a truly divine lamb rump. Glaze it in an easy zesty Mediterranean number and get ready to fight for seconds. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Carrot
1
Cucumber
2
Garlic
1 packet
Kalamata Olives
350 g
Lamb Rump
1
Lemon
1 sachet
Mediterranean Spice Blend
1 packet
Mixed Salad Leaves
1
Potato
1
Sweet Potato
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score fat of lamb rump in a 1cm criss-cross pattern. Season lamb 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 on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut potato, sweet potato and carrot into fries.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 25-30 minutes.
• Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking.
• Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is cooking, finely chop garlic. Zest lemon to get a pinch and slice into wedges.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and Mediterranean seasoning until fragrant, 1 minute.
• Transfer to a medium bowl, then add lemon zest, a squeeze of lemon juice and stir to combine. Season with salt and pepper.
• Thinly slice cucumber.
• In a large bowl, combine cucumber, kalamata olives, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Slice roast lamb rump and add to seasoning mixture with any resting juices.
• Divide veggie fries, cucumber salad and lamb between plates.
• Serve with any remaining lemon wedges. Enjoy!
