Rosemary Lamb Rump & Baby Carrots
with Caramelised Onion, Fetta & Almonds
- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Traces of Tree Nuts
You better believe it, this gourmet dish also happens to be light in calories. If you want to drink to that, we reckon this recipe deserves to be paired with your favourite red. This recipe is under 650kcal per serving.
Ingredients
1 packet
lamb rump
2
potato
1 bag
baby carrots
2 clove
garlic
2 sprig
rosemary
1 packet
caramelised onion chutney
1 bag
green beans
1 packet
slivered almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season all over with salt and pepper, then place, fat-side down, in a medium 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 rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. Set aside.
TIP: Starting the lamb in a cold pan helps the fat melt without burning!
While the lamb is cooking in the frying pan, cut the potato into wedges. Trim the green tops from the baby carrots and scrub them clean. Place the potato and baby carrots on a second lined oven tray. Drizzle generously with olive oil, then season. Toss to coat, then roast on the top oven rack until golden and cooked through, 25-30 minutes.
Finely chop the garlic. Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney, balsamic vinegar and a drizzle of olive oil.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
Spoon the caramelised onion mixture over the lamb. Roast for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until just tender, 4-5 minutes. Season to taste.
Slice the rosemary roast lamb. Divide the lamb, roast veggies and green beans between plates. Top with the lamb, spooning over any juices from the tray. Crumble over the fetta cubes. Garnish with the slivered almonds to serve.
