Lamb and golden kumara warm salad

Lamb rump recipe with tasty salad

Serves

Prep Time

15 mins

Cook Time

50 mins

Enjoy a healthy dose of Kiwi flavour with this simple and delectable dish. Lamb rump is like a mini lamb roast but quick cooking for a speedy dinner that's full of flavour. The kumara salad is healthy and delicious - it travels well so keep in mind for picnics, barbecues and even office lunches the next day.

Kathy Paterson

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Ingredients

Lamb

3 Quality Mark lamb rumpsi
_1/2 tsp black pepper
_1/2 tsp kosher salt

Golden kumara and greens

2 large golden kumara
peeled and cut Into 3cm chunks
1 cup apple juice
_1/4 cup raisins
2 garlic cloves
crushed
_1/4 cup blanched almonds
roughly chopped
250g spinachi
well washed and any tough stalks removed
2 Tbsp mint leaves
torn

Method

To make kumara and greens

Preheat the oven to 190°C.

Place the kumara and apple juice in an ovenproof dish, season and cover with foil.

Place in the oven and cook for about 50 minutes or until tender.

Leave oven on to cook the lamb.

Soak raisins in boiling water for 10 minutes, then drain and set aside.

To make lamb

Heat a frying pan over a medium-high heat.

Rub lamb rumps with a little oil and season with freshly ground black pepper.

Place in the frying pan and brown on both sides.

Transfer lamb to a roasting dish, place in the oven and roast for 10 minutes for medium-rare lamb.

Remove from the oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes or more, while you finish cooking the vegetables.

To serve

Wipe out the frying pan with kitchen paper. Add a dash of oil and garlic and cook over a low heat for about 1 minute.

Add the almonds and raisins and cook for a further 1 minute.

Add the spinach leaves and allow to wilt, stirring continuously and then stir in the mint leaves.

Add the cooked kumara with its juices and stir well to combine and heat through.

Slice the lamb rump across the grain and serve with the kumara and greens.