Roast Lamb Rump & Salsa Verde
with Spiced Potatoes & Lemony Slaw
- Eggs
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
lamb rump
1 bag
chopped potato
1 bag
coriander
½
lemon
pinch
chilli flakes
1 bag
Deluxe Slaw Mix
1 packet
mayonnaise
(Contains: Eggs)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While lamb is cooking, place chopped potato on a lined oven tray. • Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 minutes. • Meanwhile, finely chop coriander. • Slice lemon into wedges.
• 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 from oven and rest for 10 minutes. • While lamb is resting, in a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside.
TIP: The meat will keep cooking as it rests!
• In a medium bowl, combine deluxe slaw mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste. • Slice roast lamb. • Divide potatoes, lemony slaw and lamb between plates. • Top lamb with salsa verde. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most customers loved the lamb, praising its tenderness and the zingy salsa verde, though some found the lemony slaw clashed with the other flavours.
- Ease of prep: The recipe is straightforward to follow, and the cold-pan method for rendering the lamb fat worked well for most cooks.
- Suggestions: Several customers found the salsa verde a little oil-heavy and short on coriander; adding extra herbs, garlic, capers, or cornichons boosted it nicely. One reviewer stir-fried the slaw ingredients with garlic for a warm alternative that worked well in cold weather.
- Portions: Many customers felt the lamb portion was too small, particularly for two or more people; adding extra potatoes, carrots, or other vegetables helped bulk the meal out.
- Spice: The chilli flakes can be quite hot — stick to a small pinch as the recipe suggests, especially if cooking for children or those sensitive to heat.
