Lamb Rump with Roasted Car­rot and Mint Salad

Dish - Everyday Dish - - Mains -

Ten­der lamb rumps make the per­fect mid-week roast and the roasted car­rots are a per­fect match. Just use reg­u­lar car­rots cut into thick ba­tons if baby ver­sions aren’t avail­able.

Pre­heat the oven to 180°C. Car­rots: Trim the tops off the car­rots and peel or scrub them. Place on a bak­ing tray and toss with the oil and sea­son. Roast for 20–30 min­utes un­til just ten­der. Cook­ing time will

de­pend on the size of the car­rots. Dress­ing: Put all the in­gre­di­ents in a small saucepan and place over a low heat un­til it just be­gins to siz­zle then cook for 30 sec­onds. The dress­ing will look sep­a­rated. Cool.

Heat a lit­tle oil in an oven­proof sauté pan and when hot, sear the lamb on all sides. Place in the oven and roast for 15–20 min­utes for medium rare lamb. Cook­ing time will

de­pend on the thick­ness of the lamb. Trans­fer to a plate,

cover loosely and rest for 5 min­utes.

To serve: Put the dress­ing in a large bowl and toss with the car­rots, al­monds and mint. Slice the lamb thinly against the grain and serve with the car­rot salad. Serves 4

Lamb: Sea­son the lamb with the cumin, salt and pep­per.

LAMB RUMP WITH ROASTED CAR­ROT AND MINT SALAD

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