Lamb rump roast with tender greens and hollandaise sauce
Quick and easy roast lamb dinner
Serves
4 - 6
Prep Time
25 mins
Cook Time
15 mins
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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ShareIngredients
3 Quality Mark lamb rumpsi
1 handful of baby spinach
75g feta
200g butter
3 Tbsp white wine vinegar
2 black peppercorns
3 eggs yolks
1 tablespoon lemon juice
handful fresh herbs
such as parsley, chives and chervilseasonal greens
such as asparagus, snow peasnew potatoes
boiled
Method
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.
Melt the butter and allow to cool a little.
Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon.
Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water.
Strain in the 1 tablespoon of reduced liquid (to remove peppercorns).
Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce.
Add lemon juice to taste and season.
Serve lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce.
Top with freshly cuts herbs.
Boiled new season’s potatoes are delicious too.
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.
