Spice-Rubbed Lamb Rumps
Photography by Aaron McLean.
Lamb rumps are a quick and easy alternative to a roasted leg of lamb and are best served medium rare.
Serves: 4
INGREDIENTS
2 lamb rumps, approx 350 grams each
sea salt
1 tablespoon olive oil
Spice rub
1 teaspoon each ground cumin, coriander, turmeric and smoked paprika
½ teaspoon ground mixed spice
Shredded Mixed Salad
2 cups finely shredded white cabbage
1 cup packed, finely shredded kale, spinach or silverbeet
1 medium carrot, very thinly sliced or grated
2 tablespoons olive oil
2 teaspoons white wine vinegar
sea salt and ground pepper
To serve
4 medium pita breads, warm
shredded mixed salad
1 avocado, peeled and quartered
½ cup thick plain yoghurt
METHOD
Preheat the oven to 200°C fan bake.
Spice rub: Combine all the spices in a small bowl then remove 1 teaspoon and set aside for serving.
Season both sides of the lamb with salt.
Sprinkle over enough spice mix to coat all sides thoroughly, patting it on to adhere then shaking off the excess.
Heat the oil in an ovenproof sauté pan and sear the lamb on all sides.
Transfer to a baking dish and roast for 17-20 minutes for medium-rare lamb. Cooking time will depend on the thickness of the rumps.
Transfer to a plate, cover loosely and rest for 5 minutes before carving.
Salad: Place everything in a large bowl and toss together. Leave for 10 minutes to soften a little.
To serve: Place the pita breads on plates and top with the shredded salad. Slice the lamb against the grain and arrange over the salad with the avocado.
Top with the yoghurt, a sprinkle of spice mix and a grind of pepper. Pour over the meat resting juices.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.