Tender lamb rump slices are doused in a delicious homemade salsa verde, made with capers, mint, parsley and mustard. It is served alongside a baby potato & green pea salad for some great texture and subtle sweetness. Trust us, just try it!
Lamb & Mint Salsa Verde
Lamb & Mint Salsa Verde
with a baby potato, pea & feta salad
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Potatoes
- Capers
- Danish-style Feta
- Dijon Mustard
- Free-range Lamb Rump
- Fresh Mint
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gherkins
- Peas
- Red Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
- Blender (optional)
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb 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 lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!
Baby Potatoes - 200g
Capers - 10g
Fresh Mint - 4g
Fresh Parsley - 4g
Red Wine Vinegar - 10ml
Dijon Mustard - 7,5ml
Free-range Lamb Rump - 160g
Garlic Clove - 1
Peas - 50g
Gherkins - 25g
Danish-style Feta - 40g
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb 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 lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!
Baby Potatoes - 400g
Capers - 20g
Fresh Mint - 8g
Fresh Parsley - 8g
Red Wine Vinegar - 20ml
Dijon Mustard - 15ml
Free-range Lamb Rump - 320g
Garlic Clove - 1
Peas - 100g
Gherkins - 50g
Danish-style Feta - 80g
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb 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 lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!
Baby Potatoes - 600g
Capers - 30g
Fresh Mint - 12g
Fresh Parsley - 12g
Red Wine Vinegar - 30ml
Dijon Mustard - 22,5ml
Free-range Lamb Rump - 480g
Garlic Cloves - 2
Peas - 150g
Gherkins - 75g
Danish-style Feta - 120g
BUTTERY POTATOES
Place the halved baby potatoes in a pot of salted water over a high heat and pop on the lid. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until easily pierced with a fork. Drain on completion and return to the pot. Add a knob of butter and seasoning. Replace the lid and shake the pot until the butter is melted. Cover to keep warm.
MINT SALSA VERDE
In a small bowl, combine the chopped capers, the chopped mint, ½ the chopped parsley, the vinegar (to taste), the mustard, a drizzle of oil, and seasoning. Alternatively, place all the ingredients in a blender and pulse until combined.
LOVELY LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb rump dry with paper towel and season. When the pan is hot, sear the lamb 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 lamb). During the final 1-2 minutes, baste with a knob of butter and the grated garlic. On completion, place the lamb in a piece of tinfoil and pour in the pan juices. Close up tightly and set aside to rest for 5 minutes before thinly slicing, reserving the juices. Lightly season the slices.
PEAS PLEASE
Boil the kettle. Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl. Add the buttery potatoes, the chopped gherkins, the crumbled feta, the remaining parsley, and seasoning.
LET’S SALSA!
Plate up the tender lamb slices topped with the mint salsa verde. Side with the potato and pea salad. Enjoy, Chef!
Baby Potatoes - 800g
Capers - 40g
Fresh Mint - 15g
Fresh Parsley - 15g
Red Wine Vinegar - 40ml
Dijon Mustard - 30ml
Free-range Lamb Rump - 640g
Garlic Cloves - 2
Peas - 200g
Gherkins - 100g
Danish-style Feta - 160g
Woolies Products in this dish
