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 July 2026- Flavour: The lamb paired well with the tangy salsa verde and lemon, with several customers noting it tasted like a restaurant meal. Some found the dish mild without the salsa verde, while others loved the surprise of lemon cutting through the richness.
- Ease of prep: Most found this one of the easier recipes to follow, and one customer had great results cooking the lamb in an oven bag.
- Suggestions: The salsa verde benefits from extra coriander, and some customers boosted it further with garlic, capers, cornichons, and fresh herbs. Adding asparagus helped balance the richness, and mustard mayo was a popular accompaniment.
- Portions: Several customers across two- and four-person servings felt the lamb quantity was too small, with some receiving only two to three slices each.
- Cooking tips: Lamb rump can vary in fat content, so trim excess fat before cooking; some found the spiced potato blend had noticeable chilli heat, which may not suit younger diners.
