eCook Meal
Succulent Lamb Rump
with a warm quinoa salad, roast butternut & mint-infused yoghurt
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R314.85
for 4 servings · R78.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
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Low Fat Plain Yoghurt needs 100 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 33% of packR6.66
Not in the Woolies basket — source these elsewhere:
- Pumpkin & Sunflower Seed Mix
- NOMU Lamb Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Feta, Fresh Mint, Kale, Lamb Rump, Lemon, NOMU Lamb Rub, Pumpkin & Sunflower Seed Mix, Quinoa, Vegetable Stock, Yoghurt
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?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Succulent Lamb Rump?
Butternut, Feta, Fresh Mint, Kale, Lamb Rump, Lemon, NOMU Lamb Rub, Pumpkin & Sunflower Seed Mix, Quinoa, Vegetable Stock, Yoghurt
How many calories does Succulent Lamb Rump have?
984 calories
How much fat content does Succulent Lamb Rump have?
grams