Marmite roast lamb rump
Big on flavour and easy to make
Serves
2
Prep Time
15 mins
Cook Time
20 mins
Marmite and New Zealand lamb? Hear us out... lightly thinned down with a vinegar and boiling water, this marmite paste adds a umami hit to the tasty lamb rumps that is undeniable. Trust us, it caramelises beautifully when roasted or barbecued We love to serve it with a fresh Greek-style salad full of the best summer vegetables - capsicums, tomatoes, cucumbers and of course, a little feta cheese on the side.
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ShareIngredients
2 Quality Mark lamb rumps
2 garlic cloves
thinly sliced2 Tbsp marmite or vegemite
1 Tbsp red wine vinegar
2 tsp oregano
200g salad leaves
1 cucumber
100g cherry tomatoes
halved1 red capsicum
cut into chunks100g feta cheese
cubed1 Tbsp Kalamata olives
pittedA handful basil leaves
to serve
Method
Gently slice through the fat on the lamb rump.
In a bowl, mix together the garlic, marmite, vinegar and oregano until combined and smooth.
Gently pour over the lamb rump, massaging it all over.
Cook on the barbecue, or in the oven for 20 minutes at 180 degrees until cooked to your liking.
Rest for 10 minutes, then slice thinly.
In a bowl, toss your cucumber, tomatoes, capsicum and salad leaves together.
Add in the feta cheese, chopped olives and basil leaves.
Top with the sliced lamb and drizzle over a little of the cooking juices.
Nutrition Information per Serving (754g)
This nutrition analysis is based on 2 serves. Note the marmite / vegemite will be contributing to the recipe's high sodium content.
