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    Recipes — lamb rump

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    Rosemary & Caramelised Onion Lamb Rump

    This special occasion dinner uses a handy method of starting the lamb in a cold pan so the outside gets golden, before roasting for the ideal tenderness. Although there’s a bit of prep at the start, you’ll have time to relax while the lamb and veggies are in the oven – set the table, pour the wine or just put your feet up while the flavours mingle into a magic meal.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 packet lamb rump
        •    1 bunch rosemary
        •    2 unit potatoes
        •    1 packet slivered almonds (ContainsTree Nuts)
        •   
    1 block fetta cheese (ContainsMilk)
        •   
    2 clove garlic
        •    1 tub caramelised onion chutney (ContainsMilk)
        •   
    1 bunch Dutch carrots
        •    1 bag green beans

    Method

    1. Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Set aside until step 4. Discard the fat from the frying pan.

    2. While the lamb is in the frying pan, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the Dutch carrots. Place the potatoes and Dutch carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Set aside until step 4.

    3. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the onion jam mixture over the fat-side of the lamb once it is on the oven tray.

    4. Place the potatoes and carrots on the top oven rack and the lamb on the middle oven rack. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Keep roasting the potatoes and carrots until golden and cooked through, 10 minutes

    5. While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans with a dash of water. Cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.

    6. Thinly slice the caramelised onion lamb rump. Divide the roasted potatoes, Dutch carrots and green beans between plates. Top with slices of the lamb rump and spoon over the juices from the tray. Sprinkle with slivered almonds and crumble over the fetta.



    This great family recipe is thanks to Hello-Fresh Recipes at https://www.hellofresh.com.au/recipes/rosemary-caramelised-onion-lamb-rump-5b14c29b30006c751e006102