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Spinach and semi-dried tomato roast lamb recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cook delicious lamb rump roast with carrots and cauliflower.
Ingredients:
  • 60g pkt Baby Spinach
  • 100g fetta, crumbled
  • 35g semi-dried tomato
  • 2 Lamb Rump Roasts
  • 2 bunches Dutch carrots, trimmed, peeled, or 500g baby lengthwayscarrots, peeled, halved
  • 1kg cauliflower, trimmed, cut into large florets
  • 37.60 gm sour cream
  • Dried chilli flakes, to serve (optional)
  • Extra baby spinach leaves, to serve
Instructions:
  • 1. Preheat oven to 200°C. 2. Heat a greased frying pan over medium heat. Add spinach and cook for 2 minutes until wilted. 3. Combine spinach with feta and tomato in a bowl. Stir well to combine. Season to taste.
  • Take a small sharp knife to create a deep pocket in each lamb roast. Stuff with the spinach mixture, then secure by tying with kitchen string at 3cm intervals.
  • - Heat half of the oil in a pan over high heat. Brown the lamb for 8 minutes, turning occasionally. - Move the lamb to a roasting pan and surround it with the carrots. - Drizzle the remaining oil over the carrots and roast for 20 minutes or until desired doneness. - Rest the lamb on a plate for 5 minutes covered with foil before serving.
  • Place a large saucepan of boiling water over high heat. Add cauliflower and cook for 15 minutes until tender. Drain and return to the pan, then mash until almost smooth. Stir in sour cream and season to taste.
  • Slice the lamb thickly. Portion out the cauliflower mash on serving plates. Layer with the lamb and carrots. Drizzle with pan juices and sprinkle with chili flakes if desired. Serve alongside extra spinach.

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