Lamb Rump with Roasted Carrot and Mint Salad
Photography Manja Wachsmuth.
Tender lamb rumps make the perfect mid-week roast and the roasted carrots are a perfect match. Just use regular carrots cut into thick batons if baby versions aren’t available.
Serves: 4
INGREDIENTS
3 lamb rumps, about 750 grams in total
1 teaspoon ground cumin
sea salt and freshly ground pepper
Carrot salad
2 bunches baby carrots (or however many are required to serve)
2 tablespoons olive oil
sea salt and freshly ground pepper
½ cup skin on roasted almonds, roughly chopped
2 tablespoons shredded fresh mint
Dressing
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 clove garlic, crushed
2 tablespoons currants
METHOD
Preheat the oven to 180°C.
Carrots: Trim the tops off the carrots and peel or scrub them. Place on a baking tray and toss with the oil and season. Roast for 20-30 minutes until just tender. Cooking time will depend on the size of the carrots.
Dressing: Put all the ingredients in a small saucepan and place over a low heat until it just begins to sizzle then cook for 30 seconds. The dressing will look separated. Cool.
Lamb: Season the lamb with the cumin, salt and pepper.
Heat a little oil in an ovenproof sauté pan and when hot, sear the lamb on all sides. Place in the oven and roast for 15-20 minutes for medium rare lamb. Cooking time will depend on the thickness of the lamb. Transfer to a plate, cover loosely and rest for 5 minutes.
To serve: Put the dressing in a large bowl and toss with the carrots, almonds and mint. Slice the lamb thinly against the grain and serve with the carrot salad.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.