Lamb

Roasted lamb rump with sweet pea salad and mint salsa

Name: Roasted lamb rump with mint salsa recipe
Yield: 4
Ingredients: 4 × 200g lamb rumps; 20.00 ml vegetable oil; 200g podded fresh or frozen peas (see note); 200g snow peas, halved; 50g snow pea tendrils; 100g marinated feta, drained and crumbled; 1/4 red onion, very finely sliced (see tips); 2 pieces preserved lemon, rind only, rinsed and very thinly sliced; Lemon juice, to taste; 375.00 ml mint leaves; 125.00 ml flat-leaf parsley leaves; 1 garlic clove, roughly chopped; 150ml grapeseed oil; 30.00 ml chardonnay vinegar

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“I grew up on a farm where we raised sheep, so I’ve cooked and eaten nearly every cut of lamb there is. Rump has a stronger flavour than rack or fillet, and a slightly chewier texture. Paired with a sweet pea salad and mint salsa, it really shines.” – Matt Moran.

4 × 200g lamb rumps
1 tbs vegetable oil

Sweet pea salad

200g podded fresh or frozen peas (see note)
200g snow peas, halved
50g snow pea tendrils
100g marinated feta, drained and crumbled
1/4 red onion, very finely sliced (see tips)
2 pieces preserved lemon, rind only, rinsed and very thinly sliced
Lemon juice, to taste

Mint salsa

1 1/2 cups mint leaves
1/2 cup flat-leaf parsley leaves
1 garlic clove, roughly chopped
150ml grapeseed oil
1 1/2 tbs chardonnay vinegar

Method

1.

Preheat oven to 200°C/180°C fan-forced. Season lamb rumps with salt flakes and freshly ground black pepper. Heat oil in a large, ovenproof frypan over medium-high heat, then add lamb, fat-side down, and sear, without touching, for 4 minutes or until the fat renders and is very crisp. Turn and cook for 1 minute or until lightly browned on all remaining sides.
2.

Transfer pan to oven and roast for 20-22 minutes until lamb is cooked but still pink in the middle. Transfer lamb to a plate, then cover loosely with foil and rest for 10 minutes.
3.

Meanwhile, for the mint salsa, whiz all ingredients in a food processor until smooth and combined. Season with salt flakes and freshly ground black pepper. While the lamb rests, make the sweet pea salad. Bring a medium saucepan of salted water to the boil over high heat. Blanch peas and snow peas for 1 minute, then drain and refresh in iced water. Drain well and transfer to a salad bowl. Add the snow pea tendrils, feta, onion, preserved lemon and lemon juice to taste. Season with salt flakes and freshly ground black pepper, then toss to combine.
4.

Slice each lamb rump. Divide lamb and salad among plates. Spoon a little mint salsa over the lamb, and serve with the remaining salsa alongside.

Rate now

Recipe Notes

You’ll need 400g pea pods for the sweet pea salad.

TIPS:

“In this recipe, you’re only using one-quarter of a red onion. For the rest of the onion, I like to slice it, then make a simple pickling liquid of 200ml white wine vinegar, 100g caster sugar, 150ml water and a pinch of fine salt. Bring this up to a boil and pour over the onion in a sterilised jar. This will pickle and preserve the onion for weeks or even months, and the onion can be used in salads. You can also use this pickle recipe for sliced fennel, cucumber, radish, celery or carrots.”