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Lamb Rump Roast with Tender Greens & Hollandaise Sauce

Stuffed Lamb Roast Dinner Recipe

4

Serves

25 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

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High Iron

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Lamb,

Easy,

Family Favourites,

Roasts,

National Lamb Day,

Ingredients

Lamb

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3 Quality Mark lamb rumps

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Stuffing

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1 handful of baby spinach

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75g feta

Hollandaise sauce

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200g butter

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3 tbsp white wine vinegar

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2 black peppercorns

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3 eggs yolks

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1 tablespoon lemon juice

To serve

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fresh cut, such as parsley, chives and chervil herbs

Method

To Make Lamb

To Make Hollandaise

To Serve

1

Preheat the oven to 210°C.

2

Place a shallow roasting tray in the oven to heat

3

Make a cut in the side of each lamb rump to make a pocket.

4

Mix together the spinach and feta and season.

5

Fill into each lamb rump and skewer to hold mixture in place, if necessary.

6

Heat a large frying pan over medium-high heat.

7

Place lamb fat-side-down in the hot pan and brown.

8

Turn and brown the other side.

9

Return to the oven and cook for 12-15 minutes for pink lamb.

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10

Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.

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More info

Nutrition Information per Serving (233g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1547 (369)kJ

Protein

31.2g

Total Fat

26.5g

Saturated Fat

15.7g

Carbs

1.5g

Sugars

1.5g

Sodium

349mg

Iron*

2.9mg

* Percentage of recommended daily intake (Aust/NZ)

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