Peri-Peri Roast Lamb Rump & Fetta Salad
with Creamy Ranch Drizzle
- Milk
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Bring this elevated salad to your table tonight for a tasty, textural treat! Crisp vegetables team perfectly with tender peri peri lamb and a generous scattering of creamy fetta for an impressive and easy mid-week dinner. *This recipe is under 550kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Carrot
1
Cucumber
1 packet
Fetta Cubes
(Contains: Milk;)
350 g
Lamb Rump
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 packet
Ranch Dressing
(Contains: Milk, Eggs;)
1
Tomato
1
Gourmet Leaf Mix
Utensils
Cooking Steps
• 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. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• In a small bowl, combine peri-peri seasoning, the honey and a drizzle of olive oil. • Spread spice mixture all over lamb using the back of a spoon. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests!
• While the lamb is resting, using a vegetable peeler, peel carrot into ribbons. • Roughly chop tomato and cucumber. • In a large bowl, combine carrot, cucumber, tomato, gourmet leaf mix, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice lamb. • Divide salad and peri-peri lamb between plates. • Drizzle over ranch dressing. • Crumble over fetta cubes to serve. Enjoy!
