Lamb Rump with Roasted Carrot and Mint Salad
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.