Lamb Rump Roast with Tender Greens & Hollandaise Sauce
larger imageMove mouse over the image to magnify

Lamb Rump Roast with Tender Greens & Hollandaise Sauce

(1 rating - rate this recipe)
<b>Prep:</b> 25 mins Prep: 25 mins
<b>Cook:</b> 15 mins Cook: 15 mins
Serves 4 Serves 4
Good source of iron Good source of iron
email
Comment print

Ingredients

Lamb

  • 3 x Quality Mark lamb rumps

Stuffing

  • 1 handful baby spinach leaves
  • 75g creamy feta

Hollandaise sauce

  • 200g unsalted butter
  • 3 tablespoons white wine vinegar
  • 2 whole black peppercorns
  • 3 egg yolks
  • juice of  1/2 lemon

To serve

  • Fresh cut herbs such as parsley, chives and chervil

Method

Preheat the oven to 210°C. Place a shallow roasting tray in the oven to heat.

Lamb
Make a cut in the side of each lamb rump to make a pocket. Mix together the spinach and feta and season. Fill into each lamb rump and skewer to hold mixture in place, if necessary.

Heat a large frying pan over medium-high heat. Place lamb fat-side-down in the hot pan and brown. Turn and brown the other side.

Remove hot tray from the oven and place in the lamb fat-side-up. Return to the oven and cook for 12-15 minutes for pink lamb.  Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

Hollandaise sauce
 Melt the butter and allow to cool a little. Place the vinegar, peppercorns and a dash of water in a small saucepan and reduce to 1 tablespoon. Place the egg yolks in a heatproof bowl over a saucepan of gently simmering water. Strain in the 1 tablespoon of reduced liquid (to remove peppercorns). Whisk until thick and foamy, then whisk in the butter a little at a time until you have a thick creamy sauce. Add lemon juice to taste and season.

To serve
Serve lamb with seasonal greens (asparagus is great while still in season), and hollandaise sauce. Top with freshly cuts herbs. Boiled new season’s potatoes are delicious too.




 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 233g
Energy kJ (kcal) 1547 (369)
Protein (g) 31.2
Fat (g) 26.5
Saturated (g)
15.7
Carbohydrate (g) 1.5
Sugars (g)
1.5
Sodium (mg) 349
Iron (mg) 2.9
Zinc (mg) 4.0
Vitamin B12 (ug) 2.9
Vitamin D (ug)  
Selenium (ug) 8.1

 
  • We left the fat cap on the lamb rumps to give us extra flavour and keep the lamb moist during cooking.
  • Cooking time will depend on the size of your lamb rumps as they do vary.  If they are small, cook for 10-12 minutes in the oven.

You may also like these recipes...

Lamb Cutlets with Quinoa Crust
Serves: 4
Prep: 30 mins
Cook: 5 mins
Suitable Cuts: Lamb cutlets, Lamb backstrap, Lamb fillet
Lamb Steaks with Lemon Pepper
Serves: 4
Prep: 45 mins
Cook: 20 mins
Suitable Cuts: Leg Steaks, Loin Chops, Shoulder Chops
Lamb, mushroom and cranberry pies
Serves: 4
Prep: 20 mins
Cook: 30 mins
Suitable Cuts: Beef or Lamb Mince
Lamb cutlets korma curry
Serves: 4-5
Prep: 20 mins
Cook: 30 mins
Suitable Cuts: Lamb Rack, Rump

Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
Such a great recipe and the whole family loved it :)
Posted by Jan 2017-01-16 15:31:53
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram