• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 x Lamb Rump, trimmed (aprox. 1 kg)

  2. 1 cloves garlic, peeled and finely chopped

  3. 1 tablespoon coriander seeds, crushed

  4. 2 tablespoons walnut oil

  5. 1 tablespoon sea salt

  6. 1 tablespoon ground black pepper

  7. 1 bunch (400g) baby carrots,

  8. 2 cm of stem intact

  9. 2 tablespoons olive oil

  10. 1 teaspoon ground cumin

  11. 1 tablespoon chopped parsley

  12. 1 tablespoon white wine or verjuice

  13. cup chicken stock

  14. serve with mashed potatoes

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 220c. In a small bowl combine the coriander seeds, walnut oil, salt and pepper and garlic. Rub evenly over the lamb.

  2. Heat a medium oven proof dish over a high heat and seal the lamb on both sides. Place lamb in a baking dish on the middle shelf of the oven. Cook for 12 - 15 minutes for medium rare or 18 - 20 for medium / medium well. Remove from the oven, reserving the juices and allow to rest for 10 minutes covered with foil before carving.

  3. Meanwhile toss carrots in olive oil, cumin and season with salt and pepper. Place in a baking dish on the bottom shelf of oven the for 25 - 30 minutes. Toss through chopped parsley just before serving.

  4. Return the pan juices to a medium heat and deglaze with the wine or verjuice. Reduce heat and add the stock and simmer for 7 minutes or until slightly reduced.

  5. Serve lamb in thick slices with mashed potatoes, baby carrots and gravy.


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