Rosemary-Glazed Roast Lamb & Chat Potatoes

Name: Rosemary-Glazed Roast Lamb & Chat Potatoes with Capsicum Salad & Gravy
Total time: 45m
Yield: 2
Ingredients: 1 packet Chat Potatoes; 1 Capsicum; 1 Cucumber; 1 packet Gravy Granules; 350 g Lamb Rump; 1 packet Mixed Salad Leaves; 1 packet Rosemary; 1 Tomato; 1 drizzle olive oil; 30 g butter; 1 drizzle vinegar (balsamic or white wine) (pantry); ½ cup Boiling water

with Capsicum Salad & Gravy

Recipe Development TeamUpdated on February 06, 2026

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Calories

:

531 kcal

Protein

:

45g protein

Difficulty

:

Easy

Allergens:

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 simple salad, an easy gravy and bite-sized 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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Chat Potatoes

1

Capsicum

1

Cucumber

1 packet

Gravy Granules

(Contains: Gluten, May contain traces of allergens, Soy, Sulphites, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat;)

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

Nutritional Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat31.8 g

of which saturates14.7 g

Carbohydrate31.3 g

of which sugars9.1 g

Dietary Fibre5 g

Protein45 g

Cholesterol28.5 mg

Sodium470 mg

Potassium11.1 mg

Calcium2.5 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

1

• 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 all over with salt and pepper and place, fat-side down, in a cold 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

2

• Meanwhile, halve chat potatoes. Pick rosemary leaves (see ingredients).
• Place potatoes on a oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and 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 second bursts until melted.
• Transfer seared lamb rump, 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!

3

• 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.