Highly versatile and renowned for its tenderness and flavour, lamb rump can be roasted whole, diced for skewers or sliced for use in stir-fries.


  • 4 lamb rumps (approx. 200g each)

  • 100g white quinoa

  • 1/3 cup kimchi, finely chopped

  • 50g kale leaves, trimmed, shredded

  • 1 egg, lightly beaten

  • 1 tbsp olive oil

  • 400g kipfler potatoes, halved

  • 1 red apple, sliced into thin wedges

  • ¼ Chinese cabbage, finely shredded

  • 2 green onions, finely sliced diagonally

  • 1 tbsp currants

  • 2 tbsp mayonnaise

  • 1 tsp lemon juice

  • 1/3 cup roughly chopped coriander


  • 1.

    Preheat the oven to 200°C (180°C fan-forced). To make the stuffing, cook the quinoa according to packet instructions. Drain and rinse. Place quinoa in a large bowl with kimchi, kale and egg. Season and stir to combine.

  • 2.

    Lay the rumps out on a chopping board and cut horizontally most of the way through the thickest part on both sides of the rump, leaving a join at each end, and then flattening the lamb out to provide a larger surface area for the stuffing. If necessary, gently beat the meat with a mallet to provide an even thickness. Divide the stuffing down the middle of the rumps, roll and tie the lamb at 2cm intervals with cooking twine.

  • 3.

    Heat the oil in a large non-stick frying pan over medium-high heat and sear the lamb on all sides for 4 to 5 minutes until evenly browned. Place the lamb rumps on a rack in a roasting dish. Roast for 15 to 20 mins or until cooked to your liking.

  • 4.

    Remove the lamb from the roasting dish and rest covered for 10 mins.

  • 5.

    Meanwhile, cook the potatoes until tender. Drain, rinse and cool. In a large bowl, combine the potatoes, apple, cabbage, green onions, currants, mayonnaise, lemon juice and coriander.

  • 6.

    Serve the lamb sliced with the potato salad. Sprinkle with micro herbs, if desired.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 621kj
  • Fat Total 38g
  • Saturated Fat 13g
  • Protein 24g
  • Carbohydrate 47g
  • Sugar 7g
  • Sodium 161mg

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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If you prefer something less spicy, use 1/3 cup of pickled vegetables of your choice in place of the kimchi.

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