Lamb Rump Roast with Tender Greens & Hollandaise Sauce
Stuffed Lamb Roast Dinner Recipe
4
Serves
25 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
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High Iron
Lamb,
Easy,
Family Favourites,
Roasts,
National Lamb Day,
Ingredients
Lamb
3 Quality Mark lamb rumps
i
Stuffing
1 handful of baby spinach
75g, creamy feta
Hollandaise sauce
200g butter
3 tbsp white wine vinegar
2 whole, black peppercorns
3 eggs
1/2, juiced lemon
To serve
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.
Start Timer
10
Remove from the oven, cover with foil and a clean tea towel and leave to rest for 10 minutes.
Start Timer
Nutrition Information per Serving (233g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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