Lamb rump with spring onion and ginger sauce
Barbecued lamb with Cantonese sauce
4 - 6
Serves
30 mins
Prep Time
40 mins
Cook Time
Recipe author
Bunny Eats Design
Genie grew up eating spring onion and ginger sauce which is made from scratch at home and she shares her family recipe with us. Making the most of minimal ingredients, the spring onion and ginger is a classic pairing in Cantonese cuisine. This sauce works beautifully with barbecue and roasted meats and here it complements the lamb and gives it that something special.
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Ingredients
Lamb
900g Quality Mark lamb rumps
salt and pepper
1 Tbsp cooking oil
Sauce
2 cups spring onions
thinly sliced
¼ cup fresh ginger
grated
½ tsp salt
½ cup vegetable oil
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Method
For the lamb
For the sauce
1
Remove lamb rumps from refrigerator 30 mins before cooking. Remove packaging and pat dry. Using a sharp knife, score the fat cap by making shallow cuts across the surface of the fat. Season both sides generously with salt and pepper.
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2
Preheat oven to 200°C.
3
Place a frying pan on medium heat and add cooking oil. Once hot, add the lamb rumps fat side facing down.
4
Sear for 5 mins on medium heat until golden. Turn lamb rumps over and sear the other side for 5 mins.
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5
Transfer lamb rumps to an oven proof tray and roast in the oven at 200°C (Rare 15 mins/medium rare 20 mins/medium 25 mins).
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6
Remove from oven and place on a chopping board. Cover and rest for 10 mins before carving.
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7
Slice lamb and serve on a platter. Spoon over with spring onion ginger sauce (recipe below).
Nutrition Information per Serving (215g)
This nutrition analysis is based on 6 serves.
Energy
1658kJ (396 kcal)
Protein
33.2g
Total Fat
28.3g
Saturated Fat
5.7g
Carbs
2.5g
Dietary Fibre
0.8g
Sodium
438mg
Iron
2.5mg
Zinc
4.2mg
Vitamin B12
1.9µg
