NZ Roasted Lamb Rump & Pesto Butter
with Salt & Vinegar Roasted Potatoes
- Milk
- Cashew
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
2
Garlic
Lamb Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Potato
1
Cucumber
1
Red Apple
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 large 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 on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Transfer the lamb, 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 the tray from the oven and cover the lamb with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the lamb is resting, cut the potato (unpeeled) into 2cm chunks. Place the potato and the salt on a second oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 20-25 minutes. Just before serving, add the white wine vinegar to the potatoes and toss to coat. TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, finely chop the garlic. Finely chop the red onion. Thinly slice the cucumber and apple (unpeeled). In a medium bowl, combine the cucumber, apple and mixed salad leaves. Set aside.
While the lamb is resting, wipe out the pan and return to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 2-3 minutes. Add the garlic and butter and cook, stirring, until fragrant, 1 minute. Stir through the basil pesto and any lamb resting juices. Season to taste.
Slice the lamb. Add a drizzle of balsamic vinegar and olive oil to the salad and toss to combine, then season to taste. Divide the lamb, apple salad and salt and vinegar roasted potatoes between plates. Spoon the pesto butter sauce over the lamb.
