Rosemary & Caramelised Onion Lamb Rump
with Pistachios & Crumbly Cheese
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 your drink of choice or just put your feet up while the flavours mingle into a magic meal.
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Ingredients
1 packet
lamb rump
2
potato
1 bunch
Baby Rainbow Carrots
2 clove
garlic
1 bunch
rosemary
1 packet
Caramelised Onion Chutney
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bunch
broccolini
1 block
Greek salad cheese/feta cheese
(Contains Milk; )
Not included in your delivery
Olive Oil
¼ tsp
salt
1 tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
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, then place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook the lamb, 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 an oven tray lined with baking paper and set aside. Discard the fat from the pan. TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The lamb will continue cooking in step 4!
While the lamb is cooking, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the baby rainbow carrots, then scrub the carrots clean. Place the potato and carrots on a second oven tray lined with baking paper. Drizzle generously with olive oil, add the salt and season with pepper. Roast until tender, 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 and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the caramelised onion mixture over the fat-side of the lamb while it's on the oven tray.
Place the lamb on the middle oven rack and 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. TIP: The meat will keep cooking as it rests!
While the lamb is resting, roughly chop the pistachios. Trim the broccolini and cut any thicker stalks in half lengthways. Wipe out the frying pan and return to a medium-high heat. Add the pistachios and toast, tossing occasionally, 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. Cook the broccolini with a dash of water, tossing, until just tender, 5-6 minutes. Season with salt and pepper.
Slice the caramelised onion lamb rump. Divide the roasted veggies and broccolini between plates. Top with the lamb and spoon over the resting juices from the tray. Sprinkle with the toasted pistachios and crumble over the cheese.