Brothy rice bowls with lamb rump
Lamb rumps have a glow up for a warming and tasty midweek dinner
Serves
2
Prep Time
10 mins
Cook Time
25 mins
Perfect for two, this easy lamb rump recipe comes together in under 30 minutes, making it ideal for busy nights when you want something special without the fuss. The lamb is seared for maximum juiciness, then sliced and nestled into a fragrant broth infused with ginger, garlic, turmeric, and cumin. All classic Asian-inspired flavours that warm you from the inside out.
Brown rice adds fibre and slow-release energy, while the mix of broccoli, carrot, and silverbeet delivers a boost of vitamins and antioxidants. Using low-sodium stock and reduced-salt soy sauce keeps the sodium down, and a squeeze of lemon brightens every bite.
Top your bowls with fresh coriander, spring onion, and a hit of chilli for a Kiwi-Asian fusion that’s as comforting as it is nutritious. Whether you’re new to lamb or a seasoned fan, these rice bowls with lamb rump will quickly become a favourite for easy, everyday dinners.
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ShareIngredients
300g Quality Mark lamb rumps
1 Tbsp olive oil
1 small onion
finely diced2 garlic cloves
minced1 thumb-sized piece of fresh ginger
sliced1 medium carrot
sliced1 cup broccoli
florets1 cup silverbeeti
chopped1 cup brown rice
cooked4 cups vegetable stocki
1 Tbsp salt-reduced soy sauce
1 tsp ground turmeric
1 tsp ground cumin
1 tsp sesame oili
juice of ½ lemon
fresh coriander
to servespring onion
sliced, to servechillii
sliced, to serve
Method
Pat lamb rump dry and season with black pepper. Heat olive oil in a large pot over medium-high heat.
Sear lamb for 2–3 minutes per side until browned and just pink inside. Rest, then slice thinly.
In the same pot, add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Add carrot, and broccoli. Cook for another 3 minutes.
Sprinkle in turmeric and cumin, stirring to coat the veggies. Pour in broth and soy sauce.
Bring to a gentle simmer and cook for 10 minutes, until veg are just tender.
Stir in silverbeet or kale and simmer for 2 minutes until wilted.
Add cooked brown rice and sesame oil and heat through for 1–2 minutes.
Taste and add lemon juice and extra pepper if needed.
Ladle rice, veg, and broth into deep bowls.
Top with sliced lamb rump, fresh coriander, spring onion, and chilli.
Four easy tips and tricks
1. Always rest the lamb
After searing the lamb rump, let it rest for a few minutes before slicing. This helps the juices redistribute, keeping the meat tender and moist when you add it to your bowls.
2. Prep veggies and rice ahead of time
Save time on busy nights by chopping your vegetables and cooking the brown rice in advance. Store them in the fridge, so you can quickly assemble the dish in under 30 minutes as promised. We also love to use the microwave rice pouches for the ultimate convenience.
3. Customise your bowl with toppings
Let everyone add their own finishing touches. Fresh coriander, bean sprouts and spring onion are lovely when laid out on the table. Lemon wedges and sesame seeds add a boost of flavour without adding extra salt.
Nutrition Information per Serving (946g)
This nutrition analysis is based on 2 serves. Note, this recipe is high in sodium - to help lower sodium content, use a reduced salt stock and soy sauce.
