A flavourful cut of lamb, basted with butter and an aromatic rub, lies atop a cosy salad of red quinoa, crispy kale, and feta. With caramelised butternut for nourishment and a burst of freshness from mint-laced yoghurt. Glorious!
Succulent Lamb Rump
Succulent Lamb Rump
with a warm quinoa salad, roast butternut & mint-infused yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Butternut
- Danish-style Feta
- Free-range Lamb Rump
- Fresh Mint
- Kale
- Lemon
- Lemons
- Low Fat Plain Yoghurt
- NOMU Lamb Rub
- Pumpkin & Sunflower Seed Mix
- Quinoa
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
ROASTY TOASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Massage until softened and set aside.
BUBBLING AWAY
Rinse the Quinoa and place in a pot with the stock. Submerge in 300ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
CRUNCHY SEEDS & MINTY YOGHURT
Place a nonstick pan over a medium heat. Toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with ¾ of the chopped mint. Season and set aside for serving.
POP IN THAT Kale
When the Butternut has 10 minutes remaining, give it a shift and scatter over the Kale. Return to the oven for the remaining cooking time. On completion, the kale should be crisp and the butternut should be cooked through and caramelised.
TENDER RUMP & PERKY Quinoa
Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the lamb rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy Kale to the cooked Quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 1 Lemon wedge, and toss to combine.
PUT YOUR DINNER TOGETHER
Make a bed of loaded Quinoa and top with the golden Butternut. Lay the lamb slices on top and drizzle over any reserved juices from the pan. Garnish with the remaining feta, the minty yoghurt, and the toasted seeds. Sprinkle over the remaining mint and serve with a Lemon wedge on the side. What a meal!
Butternut - 250g
Kale - 50g
Quinoa - 75ml
Vegetable Stock - 5ml
Pumpkin & Sunflower Seed Mix - 10g
Low Fat Plain Yoghurt - 25ml
Fresh Mint - 4g
Free-range Lamb Rump - 160g
NOMU Lamb Rub - 5ml
Lemon - 1
Danish-style Feta - 30g
ROASTY TOASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Massage until softened and set aside.
BUBBLING AWAY
Rinse the Quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
CRUNCHY SEEDS & MINTY YOGHURT
Place a nonstick pan over a medium heat. Toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with ¾ of the chopped mint. Season and set aside for serving.
POP IN THAT Kale
When the Butternut has 10 minutes remaining, give it a shift and scatter over the Kale. Return to the oven for the remaining cooking time. On completion, the kale should be crisp and the butternut should be cooked through and caramelised.
TENDER RUMP & PERKY Quinoa
Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the lamb rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy Kale to the cooked Quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 2 Lemon wedges, and toss to combine.
PUT YOUR DINNER TOGETHER
Make a bed of loaded Quinoa and top with the golden Butternut. Lay the lamb slices on top and drizzle over any reserved juices from the pan. Garnish with the remaining feta, the minty yoghurt, and the toasted seeds. Sprinkle over the remaining mint and serve with a Lemon wedge on the side. What a meal!
Butternut - 500g
Kale - 100g
Quinoa - 150ml
Vegetable Stock - 10ml
Pumpkin & Sunflower Seed Mix - 20g
Low Fat Plain Yoghurt - 50ml
Fresh Mint - 8g
Free-range Lamb Rump - 320g
NOMU Lamb Rub - 10ml
Lemon - 1
Danish-style Feta - 60g
ROASTY TOASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Massage until softened and set aside.
BUBBLING AWAY
Rinse the Quinoa and place in a pot with the stock. Submerge in 900ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
CRUNCHY SEEDS & MINTY YOGHURT
Place a large, nonstick pan over a medium heat. Toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with ¾ of the chopped mint. Season and set aside for serving.
POP IN THAT Kale
When the Butternut has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of Kale and cook for the remaining roasting time. On completion, the kale should be crisp and the butternut should be cooked through and caramelised.
TENDER RUMP & PERKY Quinoa
Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the lamb rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy Kale to the cooked Quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 3 Lemon wedges, and toss to combine.
PUT YOUR DINNER TOGETHER
Make a bed of loaded Quinoa and top with the golden Butternut. Lay the lamb slices on top and drizzle over any reserved juices from the pan. Garnish with the remaining feta, the minty yoghurt, and the toasted seeds. Sprinkle over the remaining mint and serve with a Lemon wedge on the side. What a meal!
Butternut - 750g
Kale - 150g
Quinoa - 225ml
Vegetable Stock - 15ml
Pumpkin & Sunflower Seed Mix - 30g
Low Fat Plain Yoghurt - 75ml
Fresh Mint - 12g
Free-range Lamb Rump - 480g
NOMU Lamb Rub - 15ml
Lemons - 2
Danish-style Feta - 90g
ROASTY TOASTY
Preheat the oven to 200°C. Place the Butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the shredded Kale on a second roasting tray with a drizzle of oil and seasoning. Massage until softened and set aside.
BUBBLING AWAY
Rinse the Quinoa and place in a pot with the stock. Submerge in 1,2L of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes.
CRUNCHY SEEDS & MINTY YOGHURT
Place a large, nonstick pan over a medium heat. Toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with ¾ of the chopped mint. Season and set aside for serving.
POP IN THAT Kale
When the Butternut has 10 minutes remaining, give it a shift and return to the oven. Pop in the tray of Kale and cook for the remaining roasting time. On completion, the kale should be crisp and the butternut should be cooked through and caramelised.
TENDER RUMP & PERKY Quinoa
Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the lamb rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy Kale to the cooked Quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 4 Lemon wedges, and toss to combine.
PUT YOUR DINNER TOGETHER
Make a bed of loaded Quinoa and top with the golden Butternut. Lay the lamb slices on top and drizzle over any reserved juices from the pan. Garnish with the remaining feta, the minty yoghurt, and the toasted seeds. Sprinkle over the remaining mint and serve with a Lemon wedge on the side. What a meal!
Butternut - 1kg
Kale - 200g
Quinoa - 300ml
Vegetable Stock - 20ml
Pumpkin & Sunflower Seed Mix - 40g
Low Fat Plain Yoghurt - 100ml
Fresh Mint - 15g
Free-range Lamb Rump - 640g
NOMU Lamb Rub - 20ml
Lemons - 2
Danish-style Feta - 120g
Frequently Asked Questions
What is the preparation time for Succulent Lamb Rump?
The preparation time for Succulent Lamb Rump with a warm quinoa salad, roast butternut & mint-infused yoghurt is between 20 and 35 minutes.
What is the total time required to make Succulent Lamb Rump with a warm quinoa salad, roast butternut & mint-infused yoghurt?
The total time required to make Succulent Lamb Rump with a warm quinoa salad, roast butternut & mint-infused yoghurt is between 45 and 55 minutes.
How many servings does Succulent Lamb Rump provide?
4 servings
What are the main ingredients in Succulent Lamb Rump?
Butternut, Danish-style Feta, Free-range Lamb Rump, Fresh Mint, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Lamb Rub, Pumpkin & Sunflower Seed Mix, Quinoa, Vegetable Stock
What is the nutritional information of Succulent Lamb Rump?
Calories: 984, Carbs: 82 grams, Fat: grams, Protein: 50.1 grams, Sugar: 9.9 grams, Salt: 1208 grams
How do I prepare Succulent Lamb Rump?
ROASTY TOASTY: Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Massage until softened and set aside. POP IN THAT KALE: When the butternut has 10 minutes remaining, give it a shift and scatter over the kale. Return to the oven for the remaining cooking time. On completion, the kale should be crisp and the butternut should be cooked through and caramelised. CRUNCHY SEEDS & MINTY YOGHURT: Place a nonstick pan over a medium heat. Toast the seeds for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. In a small bowl, combine the yoghurt with ¾ of the chopped mint. Season and set aside for serving. PUT YOUR DINNER TOGETHER: Make a bed of loaded quinoa and top with the golden butternut. Lay the lamb slices on top and drizzle over any reserved juices from the pan. Garnish with the remaining feta, the minty yoghurt, and the toasted seeds. Sprinkle over the remaining mint and serve with a lemon wedge on the side. What a meal! BUBBLING AWAY: Rinse the quinoa and place in a pot with the stock. Submerge in 600ml of water and stir through. Place over a medium-high heat and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for at least 5 minutes. TENDER RUMP & PERKY QUINOA: Pat the lamb dry with paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, cook the lamb for 7-9 minutes, shifting and turning as it colours, until browned all over and cooked through to your preference. (The time frame recommended will yield a medium-rare result.) During the final 1-2 minutes, baste with the lamb rub and a knob of butter. Remove from the pan on completion and set aside to rest for 5 minutes before slicing, reserving any pan juices for serving. When the roast is ready, add the crispy kale to the cooked quinoa. Crumble in ¾ of the drained feta, squeeze over the juice of 2 lemon wedges, and toss to combine.
What should be prepared from my kitchen to make Succulent Lamb Rump?
Butternut, Danish-style Feta, Free-range Lamb Rump, Fresh Mint, Kale, Lemon, Lemons, Low Fat Plain Yoghurt, NOMU Lamb Rub, Pumpkin & Sunflower Seed Mix, Quinoa, Vegetable Stock
How many calories does Succulent Lamb Rump have?
984 calories
How much fat content does Succulent Lamb Rump have?
grams
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