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Lamb Rump, Baked Beetroot and Feta

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Total Time

1 hour 5 minutes

Prep Time

5 minutes

Cook Time

1 hour

Feeds

2

Wonderfully sweet lamb, with a fresh, summery salad!

Ingredients:

For the lamb:


1

Season well on all sides and place it in a cold non-stick pan with the skin side facing down. 

2

Place the pan on low to medium heat and render down the fat until it's golden brown and caramelised.

3

Seal the remaining sides of the rump in the pan, before placing it in a preheated oven at 160°C fan/gas mark 3 for 8 to 10 minutes or until the core temperature reaches  48°C. 

4

Let the meat rest for a minimum of 5 minutes before carving against the grain. It will continue to cook while resting and the temperature should reach 55°C 

For the salad:


1
Cut the shoots from the baby beetroot and put them on a tray lined with rock or sea salt.
2
Cover the tray with foil and bake them at 160°C for around one hour (or until they are soft). 
3
For the last 35 minutes of cooking, add the feta whole, wrapped in foil, to the oven. Add the pumpkin seeds to the oven in a separate tray, seasoned with salt and olive oil, for the final 10 minutes. 
4
Once cooked, leave the beetroot to cool before peeling off their skin, cutting them in half and placing in a bowl. 
5
Whisk your cider vinegar, oliver oil and honey together with a small pinch of salt until emulsified dress the peeled beetroots. 
6
Finally, crumble the feta in with the beetroots and the pumpkin seeds and serve alongside your carved lamb.

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