A delicious mini rump roast cooked with aromatic spices is served with a vibrant carrot and feta salad.
Preheat the oven to 200°C. To roast the lamb, place spices and half of the oil in a large bowl.
Add the lamb and toss to coat.
Heat the remaining oil in a large frying pan over high heat. Add the lamb and cook, turning frequently, for 5 minutes or until the lamb is browned all over.
Transfer the lamb to an oven tray and roast until cooked to your liking (you can use the LambRoast app as a guide). Rest for 7 minutes before slicing each rump in half, to serve.
While the lamb is resting, make the dressing for the carrot & fetta salad by placing the vinegar, sugar and oil into a large bowl. Whisk until the sugar has dissolved.
Add the carrots, onions, mint and pumpkin seeds to the bowl with the dressing and toss gently to combine.
Carve the lamb to serve with the salad and dress with fetta.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For further lamb roast recipe inspiration, visit www.beefandlamb.com.au
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