Lamb Rump Roast with Tender Greens & Hollandaise Sauce
Stuffed Lamb Roast Dinner Recipe
4 - 6
A lamb roast fit for a weeknight. It's hard to resist when served with hollandaise sauce, fresh greens, and fresh-cut herbs for extra flavour.
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3 Quality Mark lamb rumps
1 handful of baby spinach
3 Tbsp white wine vinegar
2 black peppercorns
3 eggs yolks
1 tablespoon lemon juice
handful fresh herbs
such as parsley, chives and chervil
such as asparagus, snow peas
To Make Lamb
To Make Hollandaise
Preheat the oven to 210°C.
Place a shallow roasting tray in the oven to heat
Make a cut in the side of each lamb rump to make a pocket.
Mix together the spinach and feta and season.
Fill into each lamb rump and skewer to hold mixture in place, if necessary.
Heat a large frying pan over medium-high heat.
Place lamb fat-side-down in the hot pan and brown.
Turn and brown the other side.
Return to the oven and cook for 12-15 minutes for pink lamb.
Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.
Nutrition Information per Serving (295g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
1411 kJ (337 kcal)
* Percentage of recommended daily intake (Aust/NZ)