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ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS & MINT SAUCE

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ROASTED LAMB RUMP WITH POTATOES, ASPARAGUS & MINT SAUCE

Lamb rump is simple and quick to cook and gives you all the flavour of a roast. This dish can be made in less than half an hour for a tasty midweek supper.

Preheat the oven to Gas mark 6, 200°C, 400°F.

Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.

Heat a cast iron skillet or frying pan until smoking hot and brown the lamb rump on all sides. Remove from the pan and give it a good seasoning and sprinkling of oregano.

Remove the potatoes from the oven, scatter over the asparagus, put the lamb rump on top and cook for 15-20 minutes.

To prepare the dressing; in a small bowl mix the ingredients together.

Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.


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INGREDIENTS

  • 1 lean lamb rump portion 400g
  • Salt and freshly milled black pepper
  • 1 tsp dried oregano
  • 400g baby new potatoes, thinly sliced
  • 3 tbsp rapeseed or olive oil
  • ½ bunch fresh asparagus, trimmed and halved lengthways
FOR THE MINT DRESSING
  • 1 large handful fresh mint
  • 4 tbsp good balsamic vinegar
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