Lamb rump roast with tender greens and hollandaise sauce
Quick and easy roast lamb dinner
4 - 6
Serves
25 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
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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Ingredients
Lamb
3 Quality Mark lamb rumps
i
Stuffing
1 handful of baby spinach
75g feta
Hollandaise sauce
200g butter
3 Tbsp white wine vinegar
2 black peppercorns
3 eggs yolks
1 tablespoon lemon juice
To serve
handful fresh herbs
such as parsley, chives and chervil
seasonal greens
such as asparagus, snow peas
new potatoes
boiled
Method
To make lamb
To make hollandaise
To serve
1
Preheat the oven to 210°C.
2
Place a shallow roasting tray in the oven to heat
3
Make a cut in the side of each lamb rump to make a pocket.
4
Mix together the spinach and feta and season.
5
Fill into each lamb rump and skewer to hold mixture in place, if necessary.
6
Heat a large frying pan over medium-high heat.
7
Place lamb fat-side-down in the hot pan and brown.
8
Turn and brown the other side.
9
Return to the oven and cook for 12-15 minutes for pink lamb.
Start Timer
10
Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.
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Nutrition Information per Serving (295g)
Nutrition analysis is based on 6 serves. One serve includes the lamb, 25g hollandaise and 2 servings of seasonal vegetables. Nutrition analysis does not include the herbs or new potatoes.
Energy
1411kJ (337 kcal)
Protein
29.3g
Total Fat
22.8g
Saturated Fat
12.5g
Carbs
2.1g
Dietary Fibre
4.3g
Sodium
195mg
Iron
3.0mg
Zinc
3.9mg
Vitamin B12
1.9µg
