Signature Roast Lamb & Honey-Herb Veggies
with Golden Potatoes & Mint Sauce
- Milk
- May contain traces of allergens
- Milk
There are few pairings more iconic than lamb and mint, and this dish celebrates that timeless duo in style. We’ve served the succulent signature roast lamb alongside veggies roasted with honey and rosemary for a touch of earthy sweetness. Finished with a zingy mint sauce, it’s a roast dinner to remember.
Ingredients
350 g
Lamb Rump
1
Carrot
1
Zucchini
1 packet
Rosemary
2
Garlic
1 packet
Chopped Potato
1 packet
Mint Sauce
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
2 tsp
honey
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 rump all
over with salt and pepper and place, fat-side down, in a large frying pan (no
need for oil!).
• 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 the lamb is searing, cut carrot and zucchini into large chunks. Pick and finely chop rosemary (see ingredients). Finely chop garlic.
• In a small microwave-safe bowl, combine rosemary, garlic, the butter, honey and a pinch of salt. Microwave in 10 second bursts or until fragrant.
• Place veggies on one side of a lined oven tray. Spoon honey-rosemary mixture over veggies. Toss to combine and season with salt and pepper.
• Place chopped potato on the other side of the lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 18-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• 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.
TIP: The meat will keep cooking as it rests.
• Slice lamb.
• Divide honey-herb veggies, golden potatoes and signature roast lamb
between plates.
• Pour over mint sauce to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The honey-rosemary glaze on the veggies was a standout, and the lamb was widely praised for its quality and tenderness. Some found the rosemary overpowering and suggest using half the quantity for a more balanced result.
- Ease of prep: The cooking instructions were well-received, with the cold-pan tip for rendering the lamb fat particularly appreciated. Several customers suggest starting the veggies before the lamb to ensure everything finishes at the same time.
- Suggestions: Some found the mint sauce quite strong and recommend trying it on the side first before adding it all over the lamb. A few customers also noted the dish could benefit from a green vegetable like broccolini to round out the plate.
- Portions: Many customers felt the lamb portion was too small relative to the vegetables, particularly for two or more adults.
