A delicious and fresh new take on serving roast lamb.


  • 4 x 250g mini lamb rumps, fat trimmed

  • 2 tsp caraway seeds

  • 1 tsp cumin seeds

  • 80ml (1/3 cup) olive oil

  • Carrot and Feta Salad

  • 2 tbsp red wine vinegar

  • 1 tbs caster sugar

  • 60ml extra virgin olive oil

  • 2 medium carrots, peeled into strips

  • 1 cup firmly packed mint leaves

  • 2 stalks green onions, thinly sliced on the diagonal

  • 65g (1/3 cup) pumpkin seeds (pepitas), roasted

  • 100g (1/2 cup) feta, drained, crumbled


  • 1.

    Preheat oven to 200°C. To roast lamb, place spices and half of the oil in a large bowl. Add lamb and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning frequently, for five minutes or until lamb is browned all over. Transfer lamb to an oven tray and roast for 15 minutes for medium or until cooked to your liking. Rest for seven minutes before slicing each rump in half, to serve.

  • 2.

    Meanwhile, to make carrot & feta salad, place vinegar, sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine.

  • 3.

    To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with feta.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1260kj
  • Fat Total 112g
  • Saturated Fat 39g
  • Protein 50g
  • Carbohydrate 12g
  • Sugar 6g
  • Sodium 401mg

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.

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