eCook Meal
Creation’s Lamb Rump & Beetroot
with orzo, roasted veg & pistachio
This velvety dish inspired by Creation Wines is a perfect partner for their Pinot Noir. Seared lamb rump & roasted red onion wedges are placed on a bed of beetroot & crème fraîche orzo, beautifully contrasted by pistachio and sage. It’s utterly delectable!
Serving guide
Choose your portion size.
LET’S BEET IT!
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-sized chunks. Place the beetroot chunks alongside the onion wedges on a roasting tray. Drizzle with a splash of oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
GET THE ORZO ON THE GO!
Fill a pot for the orzo pasta with 200ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
TOASTY PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, add the sliced sage leaves, and toast for 1-2 minutes (or until slightly crispy).
GORGEOUS SAUCE
Place ½ of the roasted Beetroot and 50ml water into a blender and blend until smooth. Add a knob of butter (optional), ½ of the crème fraîche, and some seasoning. Mix until well combined. Just before serving, stir the beetroot sauce into the pot of orzo. Return the pot to medium heat for 2-4 minutes until warmed through. Season and add a splash of water if the mixture is too thick.
SIZZLING RUMP
Pat the lamb rump dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan, reserving the pan juice, and allow to rest for 5 minutes before slicing and lightly seasoning.
CREAMY Beetroot FEAST
Plate up the Beetroot orzo. Top with the remaining roasted beetroot, onion wedges, sizzling rump slices, and drizzle over any pan juices. Dollop with the remaining crème fraîche. Sprinkle over the toasted pistachios. Garnish with the toasted sage leaves and enjoy. Beautiful, Chef!
Beetroot - 150g
Red Onion - 1
Orzo Pasta - 100ml
Pistachio Nuts - 5g
Fresh Sage - 4g
Crème Fraîche - 30ml
Free-range Lamb Rump - 160g
LET’S BEET IT!
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-sized chunks. Place the beetroot chunks alongside the onion wedges on a roasting tray. Drizzle with a splash of oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway.
GET THE ORZO ON THE GO!
Fill a pot for the orzo pasta with 400ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
TOASTY PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, add the sliced sage leaves, and toast for 1-2 minutes (or until slightly crispy).
GORGEOUS SAUCE
Place ½ of the roasted Beetroot and 100ml water into a blender and blend until smooth. Add a knob of butter (optional), ½ of the crème fraîche, and some seasoning. Mix until well combined. Just before serving, stir the beetroot sauce into the pot of orzo. Return the pot to medium heat for 2-4 minutes until warmed through. Season and add a splash of water if the mixture is too thick.
SIZZLING RUMP
Pat the lamb rump dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan, reserving the pan juice, and allow to rest for 5 minutes before slicing and lightly seasoning.
CREAMY Beetroot FEAST
Plate up the Beetroot orzo. Top with the remaining roasted beetroot, onion wedges, sizzling rump slices, and drizzle over any pan juices. Dollop with the remaining crème fraîche. Sprinkle over the toasted pistachios. Garnish with the toasted sage leaves and enjoy. Beautiful, Chef!
Beetroot - 300g
Red Onion - 1
Orzo Pasta - 200ml
Pistachio Nuts - 10g
Fresh Sage - 8g
Crème Fraîche - 60ml
Free-range Lamb Rump - 320g
LET’S BEET IT!
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-sized chunks. Place the beetroot chunks alongside the onion wedges on a roasting tray. Drizzle with a splash of oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
GET THE ORZO ON THE GO!
Fill a pot for the orzo pasta with 600ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
TOASTY PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, add the sliced sage leaves, and toast for 1-2 minutes (or until slightly crispy).
GORGEOUS SAUCE
Place ½ of the roasted Beetroot and 150ml water into a blender and blend until smooth. Add a knob of butter (optional), ½ of the crème fraîche, and some seasoning. Mix until well combined. Just before serving, stir the beetroot sauce into the pot of orzo. Return the pot to medium heat for 2-4 minutes until warmed through. Season and add a splash of water if the mixture is too thick.
SIZZLING RUMP
Pat the lamb rump dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan, reserving the pan juice, and allow to rest for 5 minutes before slicing and lightly seasoning.
CREAMY Beetroot FEAST
Plate up the Beetroot orzo. Top with the remaining roasted beetroot, onion wedges, sizzling rump slices, and drizzle over any pan juices. Dollop with the remaining crème fraîche. Sprinkle over the toasted pistachios. Garnish with the toasted sage leaves and enjoy. Beautiful, Chef!
Beetroot - 450g
Red Onions - 2
Orzo Pasta - 300ml
Pistachio Nuts - 15g
Fresh Sage - 12g
Crème Fraîche - 90ml
Free-range Lamb Rump - 480g
LET’S BEET IT!
Preheat the oven to 200°C. Boil the kettle. Wash the Beetroot, trim the ends, and cut into bite-sized chunks. Place the beetroot chunks alongside the onion wedges on a roasting tray. Drizzle with a splash of oil and season. Roast in the hot oven for 35-40 minutes until cooked through and crispy, shifting halfway.
GET THE ORZO ON THE GO!
Fill a pot for the orzo pasta with 800ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking.
TOASTY PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, add the sliced sage leaves, and toast for 1-2 minutes (or until slightly crispy).
GORGEOUS SAUCE
Place ½ of the roasted Beetroot and 200ml water into a blender and blend until smooth. Add a knob of butter (optional), ½ of the crème fraîche, and some seasoning. Mix until well combined. Just before serving, stir the beetroot sauce into the pot of orzo. Return the pot to medium heat for 2-4 minutes until warmed through. Season and add a splash of water if the mixture is too thick.
SIZZLING RUMP
Pat the lamb rump dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan, reserving the pan juice, and allow to rest for 5 minutes before slicing and lightly seasoning.
CREAMY Beetroot FEAST
Plate up the Beetroot orzo. Top with the remaining roasted beetroot, onion wedges, sizzling rump slices, and drizzle over any pan juices. Dollop with the remaining crème fraîche. Sprinkle over the toasted pistachios. Garnish with the toasted sage leaves and enjoy. Beautiful, Chef!
Beetroot - 600g
Red Onions - 2
Orzo Pasta - 400ml
Pistachio Nuts - 20g
Fresh Sage - 15g
Crème Fraîche - 125ml
Free-range Lamb Rump - 640g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R298.72
for 4 servings · R74.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
-
Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Orzo Pasta needs 400 mlOrzo Pasta 500 g R22.99 · whole pack (size can't be divided)R22.99
-
Pistachio Nuts needs 20 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 10% of packR12.70
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Beetroot needs 600 gBulk Large Carrots 3 kg 3 kg at R45.00 · 20% of packR9.00
-
Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
-
Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
Shopping
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Frequently Asked Questions
What is the preparation time for Creation’s Lamb Rump & Beetroot?
The preparation time for Creation’s Lamb Rump & Beetroot with orzo, roasted veg & pistachio is between 15 and 30 minutes.
What is the total time required to make Creation’s Lamb Rump & Beetroot with orzo, roasted veg & pistachio?
The total time required to make Creation’s Lamb Rump & Beetroot with orzo, roasted veg & pistachio is between 40 and 55 minutes.
How many servings does Creation’s Lamb Rump & Beetroot provide?
4 servings
What are the main ingredients in Creation’s Lamb Rump & Beetroot?
Beetroot, Creme Fraiche, Fresh Sage, Lamb Rump, Orzo Pasta, Pistachio Nuts, Red Onion
What is the nutritional information of Creation’s Lamb Rump & Beetroot?
Calories: 1033, Carbs: 95 grams, Fat: grams, Protein: 45.3 grams, Sugar: 10.4 grams, Salt: 275 grams
How do I prepare Creation’s Lamb Rump & Beetroot?
LET’S BEET IT!: Preheat the oven to 200°C. Boil the kettle. Wash the beetroot, trim the ends, and cut into bite-sized chunks. Place the beetroot chunks alongside the onion wedges on a roasting tray. Drizzle with a splash of oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crispy, shifting halfway. TOASTY PISTACHIOS: Place the chopped pistachios in a pan over medium heat. Toast for 2-4 minutes until starting to brown, shifting occasionally. Remove from the pan and set aside to cool. Return the pan to medium heat with a drizzle of oil or a knob of butter. When hot, add the sliced sage leaves, and toast for 1-2 minutes (or until slightly crispy). CREAMY BEETROOT FEAST: Plate up the beetroot orzo. Top with the remaining roasted beetroot, onion wedges, sizzling rump slices, and drizzle over any pan juices. Dollop with the remaining crème fraîche. Sprinkle over the toasted pistachios. Garnish with the toasted sage leaves and enjoy. Beautiful, Chef! GET THE ORZO ON THE GO!: Fill a pot for the orzo pasta with 400ml of boiling water and add a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until al dente. Remove from the heat, drain if necessary, and toss through some oil to prevent sticking. SIZZLING RUMP: Pat the lamb rump dry with some paper towel. Place a pan over medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a knob of butter (optional). Remove from the pan, reserving the pan juice, and allow to rest for 5 minutes before slicing and lightly seasoning. GORGEOUS SAUCE: Place ½ of the roasted beetroot and 100ml water into a blender and blend until smooth. Add a knob of butter (optional), ½ of the crème fraîche, and some seasoning. Mix until well combined. Just before serving, stir the beetroot sauce into the pot of orzo. Return the pot to medium heat for 2-4 minutes until warmed through. Season and add a splash of water if the mixture is too thick.
What should be prepared from my kitchen to make Creation’s Lamb Rump & Beetroot?
Beetroot, Creme Fraiche, Fresh Sage, Lamb Rump, Orzo Pasta, Pistachio Nuts, Red Onion
How many calories does Creation’s Lamb Rump & Beetroot have?
1033 calories
How much fat content does Creation’s Lamb Rump & Beetroot have?
grams