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Roast mini lamb rump with beetroot and lentils
Roast mini lamb rump with beetroot and lentils
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 4 small (about 500g) beetroots, peeled, cut into thin wedges
  • 1 large red onion, peeled, cut into wedges
  • 8 garlic cloves, unpeeled
  • 62.50 ml chopped thyme
  • 80ml olive oil
  • 2 (about 750g) rolled mini lamb rumps
  • 140g lentils
  • 250ml beef stock
  • 1/2 bunch of kale (see note), rocket or English spinach leaves, trimmed
Instructions:
  • 1. Preheat your oven to 220°C. 2. Toss beetroot, onion, garlic, and half the thyme in 1/4 cup (60ml) of oil until well combined. 3. Spread the mixture evenly on a baking tray and roast for 25 minutes or until the vegetables are tender.
  • Heat the remaining oil in a heavy-based frying pan over high heat. Brown the lamb by cooking it for 5 minutes, turning occasionally. Season with salt and pepper, sprinkle with the remaining thyme, then transfer to an oven tray. Roast in a preheated oven for 20-25 minutes for medium, or until it reaches your desired level of doneness. Remove from the oven, cover with foil, and let it rest for 5 minutes before serving.
  • While the lentils are cooking in a saucepan of boiling water until just tender, drain and return them to the pan. Stir in the stock and simmer for 2 minutes until heated through. Add the kale and simmer covered until wilted. Season with salt and pepper to taste.
  • Place thick slices of succulent lamb on elegant serving plates, and serve alongside a flavorful lentil mixture and a medley of roasted, caramelized vegetables.

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