Rosemary Roast Lamb & Chat Potatoes
with Garden Salad & Gravy
- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- 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 simple salad, an easy gravy and bite-sized chat potatoes, we can confirm that this is no humdrum meal! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Ingredients
1 packet
Lamb Rump
1 packet
Chat Potatoes
2 sprig
Rosemary
1
Cucumber
1
Tomato
1 packet
Mixed Salad Leaves
1 sachet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk;)
½ cup
boiling water
drizzle
vinegar (balsamic or white wine)
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 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. • 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 into rounds. Slice tomato into thin wedges. • In a medium bowl, combine cucumber, 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(1/2 cup for 2 people / 1 cup for 4 people) and any lamb resting juices, whisking, until smooth, 1 minute
• Slice lamb. • Divide rosemary roast lamb, chat potatoes and garden salad between plates. Pour gravy over rosemary roast lamb and chat potatoes to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the tender, tasty lamb, with the rosemary butter adding delicious flavour. Some found the gravy a bit salty.
- Ease of prep: Customers appreciated the simple steps and cooking tips, with some finding success using an air fryer for quicker cooking.
- Suggestions: Several suggested swapping the salad for roasted vegetables like carrots or pumpkin for a more traditional roast dinner.
- Portions: Some felt the lamb serving was small, especially after trimming excess fat. Consider offering a meat portion upgrade.
- Sides: Many preferred warm vegetables to salad with gravy. Adding garlic to the rosemary butter was recommended for extra flavour.
