eCook Meal
Lamb Rump & Pomegranate Mint Yoghurt
with roast sweet potato & rosemary
Succulent lamb rump, cooked with fresh rosemary and seared to a perfect blush, is served with caramelised roasted sweet potato and a silky pomegranate-infused yogurt that adds bright acidity, lovely pink hue and subtle sweetness to balance the richness of the lamb. Served with a green salad featuring pops of sweet cranberries.
Serving guide
Choose your portion size.
CINNAMON-SPICED SWEET POTS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 1-2 minutes, sprinkle over the cinnamon. Alternatively, air-fry at 200°C until crispy, 20-25 minutes (shifting halfway through).
ROSEMARY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
NEW & EXCITING FLAVOUR COMBOS
Combine the pomegranate juice with the Greek yoghurt, mint, and sumac spice, mix to combine and season (to taste). In a bowl, toss the salad leaves with the salad dressing, and top with cranberries.
JUST LOOK AT THAT!
Plate up the lamb, top with pomegranate yoghurt, and side with roast sweet potato and salad. Enjoy, Chef.
Sweet Potato - 250g
Dried Cranberries - 10g
Ground Cinnamon - 2.5ml
Free-range Lamb Rump - 160g
Fresh Rosemary - 3g
Greek Yoghurt - 50ml
Pomegranate Juice - 7.5ml
Fresh Mint - 3g
Salad Leaves - 40g
Ina Paarman Herb Dressing - 30ml
Sumac Spice - 5ml
CINNAMON-SPICED SWEET POTS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 1-2 minutes, sprinkle over the cinnamon. Alternatively, air-fry at 200°C until crispy, 20-25 minutes (shifting halfway through).
ROSEMARY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
NEW & EXCITING FLAVOUR COMBOS
Combine the pomegranate juice with the Greek yoghurt, mint, and sumac spice, mix to combine and season (to taste). In a bowl, toss the salad leaves with the salad dressing, and top with cranberries.
JUST LOOK AT THAT!
Plate up the lamb, top with pomegranate yoghurt, and side with roast sweet potato and salad. Enjoy, Chef.
Sweet Potato - 500g
Dried Cranberries - 20g
Ground Cinnamon - 5ml
Free-range Lamb Rump - 320g
Fresh Rosemary - 5g
Greek Yoghurt - 100ml
Pomegranate Juice - 15ml
Fresh Mint - 5g
Salad Leaves - 80g
Ina Paarman Herb Dressing - 60ml
Sumac Spice - 10ml
CINNAMON-SPICED SWEET POTS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 1-2 minutes, sprinkle over the cinnamon. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROSEMARY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
NEW & EXCITING FLAVOUR COMBOS
Combine the pomegranate juice with the Greek yoghurt, mint, and sumac spice, mix to combine and season (to taste). In a bowl, toss the salad leaves with the salad dressing, and top with cranberries.
JUST LOOK AT THAT!
Plate up your lamb, top with pomegranate yoghurt, and side with roast sweet potato and salad. Enjoy, Chef.
Sweet Potato - 750g
Dried Cranberries - 30g
Ground Cinnamon - 7.5ml
Free-range Lamb Rump - 480g
Fresh Rosemary - 8g
Greek Yoghurt - 150ml
Pomegranate Juice - 22.5ml
Fresh Mint - 8g
Salad Leaves - 120g
Ina Paarman Herb Dressing - 90ml
Sumac Spice - 15ml
CINNAMON-SPICED SWEET POTS
Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 1-2 minutes, sprinkle over the cinnamon. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ROSEMARY LAMB
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
NEW & EXCITING FLAVOUR COMBOS
Combine the pomegranate juice with the Greek yoghurt, mint, and sumac spice, mix to combine and season (to taste). In a bowl, toss the salad leaves with the salad dressing, and top with cranberries.
JUST LOOK AT THAT!
Plate up your lamb, top with pomegranate yoghurt, and side with roast sweet potato and salad. Enjoy, Chef.
Sweet Potato - 1kg
Dried Cranberries - 40g
Ground Cinnamon - 10ml
Free-range Lamb Rump - 640g
Fresh Rosemary - 10g
Greek Yoghurt - 200ml
Pomegranate Juice - 30ml
Fresh Mint - 10g
Salad Leaves - 160g
Ina Paarman Herb Dressing - 125ml
Sumac Spice - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R264.60
for 4 servings · R66.15 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Dried Cranberries needs 40 gDried Cranberries 250 g 250 g at R85.99 · 16% of packR13.76
-
Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R191.24 · 1% of packR2.12
-
Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Pomegranate Juice needs 30 ml100% Freshly Pressed Pomegranate Juice 1 L 1 L at R79.99 · 3% of packR2.40
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Ground Cinnamon needs 10 mlCold Pressed Banana and Cinnamon Smoothie 250 ml 250 ml at R37.99 · 4% of packR1.52
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R43.99 · 50% of packR22.00
-
Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
Not in the Woolies basket — source these elsewhere:
- Greek Yoghurt
- Sumac Spice
- Ina Paarman Herb Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Rump & Pomegranate Mint Yoghurt?
The preparation time for Lamb Rump & Pomegranate Mint Yoghurt with roast sweet potato & rosemary is between 25 and 45 minutes.
What is the total time required to make Lamb Rump & Pomegranate Mint Yoghurt with roast sweet potato & rosemary?
The total time required to make Lamb Rump & Pomegranate Mint Yoghurt with roast sweet potato & rosemary is between 40 and 60 minutes.
How many servings does Lamb Rump & Pomegranate Mint Yoghurt provide?
4 servings
What are the main ingredients in Lamb Rump & Pomegranate Mint Yoghurt?
Dried Cranberries, Free-range Lamb Rump, Fresh Mint, Fresh Rosemary, Greek Yoghurt, Ground Cinnamon, Ina Paarman Herb Dressing, Pomegranate Juice, Salad Leaves, Sumac Spice, Sweet Potato
What is the nutritional information of Lamb Rump & Pomegranate Mint Yoghurt?
Calories: 792, Carbs: 56 grams, Fat: grams, Protein: 35.8 grams, Sugar: 19.2 grams, Salt: 476 grams
How do I prepare Lamb Rump & Pomegranate Mint Yoghurt?
JUST LOOK AT THAT!: Plate up the lamb, top with pomegranate yoghurt, and side with roast sweet potato and salad. Enjoy, Chef. NEW & EXCITING FLAVOUR COMBOS: Combine the pomegranate juice with the Greek yoghurt, mint, and sumac spice, mix to combine and season (to taste). In a bowl, toss the salad leaves with the salad dressing, and top with cranberries. ROSEMARY LAMB: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the rosemary. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. CINNAMON-SPICED SWEET POTS: Preheat the oven to 200°C. Spread the sweet potato on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). In the final 1-2 minutes, sprinkle over the cinnamon. Alternatively, air-fry at 200°C until crispy, 20-25 minutes (shifting halfway through).
What should be prepared from my kitchen to make Lamb Rump & Pomegranate Mint Yoghurt?
Dried Cranberries, Free-range Lamb Rump, Fresh Mint, Fresh Rosemary, Greek Yoghurt, Ground Cinnamon, Ina Paarman Herb Dressing, Pomegranate Juice, Salad Leaves, Sumac Spice, Sweet Potato
How many calories does Lamb Rump & Pomegranate Mint Yoghurt have?
792 calories
How much fat content does Lamb Rump & Pomegranate Mint Yoghurt have?
grams