Rosemary-Glazed Roast Lamb & Chat Potatoes
with Crisp Veg Salad & Gravy
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Our lamb rump deserves all the glory it gets and you'll be singing its praises once you drizzle over the rosemary butter and let it roast to perfection in the oven. Paired with a crispy salad, an easy gravy and bite-sized chat potatoes, we can confirm that this is no humdrum meal! Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 packet
Chat Potatoes
1
Capsicum
1
Cucumber
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut)
350 g
Lamb Rump
1 packet
Mixed Salad Leaves
1 packet
Rosemary
1
Tomato
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk)
1 drizzle
vinegar (balsamic or white wine) (pantry)
½ cup
boiling water
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over
with salt and pepper 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 on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, halve chat potatoes. Pick rosemary (see ingredients).
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and
pepper. Toss to coat. Roast until tender, 25-30 minutes.
• While potatoes are roasting, in a small microwave-safe bowl, microwave the
butter and rosemary in 10 seconds bursts, until melted.
• Transfer lamb, fat-side up, to a second lined oven tray. Drizzle with rosemary
butter and roast 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!
• When lamb is resting, boil the kettle. Thinly slice cucumber and capsicum
(see ingredients). Slice tomato into thin wedges.
• In a medium bowl, combine cucumber, capsicum, tomato, mixed salad leaves
and a drizzle of olive oil and vinegar. Season to taste.
• In a small heatproof bowl, combine gravy granules, the boiling water (see
ingredients) and any lamb resting juices, whisking, until smooth, 1 minute.
• Slice lamb.
• Divide rosemary roast lamb, chat potatoes and crisp veg salad between plates.
• Pour gravy over lamb and chat potatoes to serve. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: The lamb was well received for its tenderness and flavour, though some felt the rest of the meal did not complement it as well.
- Ease of prep: One reviewer noted the rendered lamb fat nearly caught alight and recommended using a smaller pan to better contain it during the initial searing step.
- Suggestions: Several reviewers were not keen on serving salad alongside a roast and suggested replacing it with roasted vegetables instead. One reviewer also noted too much rosemary and that the gravy did not work well for them.
- Portions: Some felt the lamb portion was too small, with a significant amount of internal fat needing to be trimmed away, leaving less meat than expected.
