A recipe guaranteed to impress your guests and not end in disaster.


  • 1kg lamb rump, trimmed

  • 1/2 cup macadamias

  • 3 tbsp Greek feta

  • 4 tbsp breadcrumbs

  • 1/4 bunch thyme

  • Walnut dressing

  • 1/2 cup walnuts toasted

  • 1/2 cup blended vegetable oil such as soy and canola oil

  • 1 tsp flaked salt

  • A pinch of white pepper

  • 1/8 bunches washed parsley

  • 1/8 bunches washed coriander

  • 1 tbsp honey

  • 1 tbsp balsamic vinegar

  • Steamed cauliflower and broccoli, to serve


  • 1.

    Begin by placing the thyme, macadamias, breadcrumbs, and feta into a blender and blend until even consistency is achieved.

  • 2.

    Coat the lamb rump well and place into a medium heated pan for 3 minutes each side being careful not to burn the mixture.

  • 3.

    Place on a tray and roast at 150°C for 5 mins. Remove and rest.

  • 4.

    To toast walnuts, spread them evenly on trays for 14 minutes at 170°C. While they’re hot, pour into a bowl and cover with approximately half of the oil. Blitz gently in a blender so to keep the pieces of walnut still large. Empty into a bowl. In the same container blend together rest of the ingredients including the remaining oil until it reaches a fine consistency. Once the walnuts have cooled, add the two mixtures together. Taste and adjust.

  • 5.

    To finish, carve the lamb rump steak and dress with the walnut dressing.

  • 6.

    Serve with steamed cauliflower and broccoli.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1240kj
  • Fat Total 111g
  • Saturated Fat 35g
  • Protein 45g
  • Carbohydrate 14g
  • Sugar 6g
  • Sodium 764mg

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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