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Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing

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Servings: 2
Cuisine: British
Difficulty: Easy, Not Too Tricky

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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Ingredients Instructions Nutrition
Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing
A delicious lamb mini roast, perfect for two people and the lighter spring weather.

Ingredients
 

  • 1 lean lamb rump portion (weighing 225-375g)
  • 1 teaspoon dried oregano
  • 400g baby new potatoes, thinly sliced
  • 3 tablespoons rapeseed or olive oil
  • ½ bunch fresh asparagus, trimmed and halved lengthways
For the Mint Dressing
  • 1 large handful fresh mint
  • 4 tablespoons good balsamic vinegar

Method
 

  1. Preheat the oven to 200°C, 400°F, gas mark 6.
  2. Season the steaks and dust with the oregano on both sides.
  3. Put the potatoes in a shallow baking tray and coat in the oil, shake well and cook in the oven for 20 minutes.
  4. Remove the tray from the oven, scatter over the asparagus, position the lamb on top of the potatoes and cook for 15-20 minutes, turning once.
  5. To prepare the dressing; in a small bowl mix the ingredients together.
  6. Arrange the potatoes, asparagus and lamb on a serving board, drizzle over the dressing and serve immediately.

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Nutrition

Energy: 672kcal (34%)Fat: 36g (51%)Saturates: 5.9g (30%)Carbs: 42.4g (14%)Sugar: 8.8g (10%)Fibre: 4.8g (16%)Protein: 45.8g (92%)Salt: 0.9g (15%)