cookmode

rate recipe

One Pan Lamb Rumps

So I may have mentioned that I got a couple of new ovens not that long ago. And as part of the fun of having a new toy in the kitchen, I have been cooking a lot with them. ONe benefit has been dicovering how good one pan oven cooking is! I honestly can’t believe I had never really done much of this before! It’s soooo good! Quick and easy with minimal cleanup makes it a perfect weeknight way of cooking. And you can do so much! This One Pan Lamb Rumps recipe would have to be one of my favourites so far!

Side note: I originally wrote this recipe for my new combi steam oven. I figured that they are not that common in most kitchens so have converted it back to conventional oven settings to be able to share the recipe. If you DO have a combi steam oven, set the oven to 200 degrees and 25% steam. Otherwise follow the recipe below.

Happy cooking!

No Ratings Yet

30 minutes

Ingredients

2 lamb rumps, about 200g each

1 large zucchini

1 punnet perino/baby roma/cherry tomatoes

2 tablespoons pitted kalamata olives

½ tin of drained chick peas

8-10 cloves of garlic, unpeeled

100g haloumi

Olive oil

Sumac – about 1-2 teaspoons

Salt & pepper

Juice of a lemon

Instructions

Preheat oven to 210 degrees. Chop the zucchini and haloumi into large chunks – about 1.5 cm dice.

Place the lamb, haloumi and vegetables onto a large baking tray. Sprinkle over a teaspoon or two of sumac and a good pinch of salt and pepper along with a tablespoon of olive oil and a squeeze of lemon juice. Using your hands, mix everything well then spread in a single layer on the tray.

Place the tray in the oven and bake for 15 minutes. remove the lamb, checking it is cooked to your liking. Set the lamb aside, covered with foil, to rest. Give the vegetables a quick shake in the tray and place them back into the oven, turning the heat down to 190. Cook for a further 10 minutes. Remove the vegetable mix from the oven and squeeze over the remaining lemon juice.

To serve, divide the vegetable mixture between two plates. Place one lamb rump on each plate and serve as is, or topped with a quick mint salsa.

Quick Mint Salsa Recipe: Place a handful of mint leaves, a tablespoon of capers, 6 pitted green olives and the zest of a lemon onto a chopping board. Roughly chop with a sharp knife all together then mixed with roughly equal portions of lemon juice, olive oil and red wine or sherry vinegar (about 1 tablespoon of each). Spoon over the lamb and vegetables.

Note: I originally wrote this recipe for my new combi steam oven and have converted it back to conventional oven settings. If you do have a combi steam oven, set the oven to 200 degrees and 25% steam. Otherwise follow the recipe as above.

Categories: Meat

Healthy Butter Chicken

Lemon Raspberry Yoghurt Muffins

Teriyaki Chicken Tray Bake

Mexican Beef Salad with Salsa

Healthy Vietnamese Pork Salad

Christmas Gingerbread

Haloumi and Greens Salad with Pesto Vinaigrette

Slow Cooker Shredded Beef

Lamb Meatball Tray Bake

Basic Banana Bread

Simple Lamb Rogan Josh

Seared Tuna with Greens and Salsa

Slow Cooker Mexican Chicken

Healthy Beef Chow Mein

Thai Beef Salad

Barramundi with Broccolini Rice and a Ginger Broth

Avocado Pesto Zoodles with Chicken

Pork Fillets with Mustard Sauce

One Pan Lamb Rumps

Ingredients

Instructions

Leave a ReplyCancel reply

Slow Cooker Beef and Mushroom Pot Roast

Chilli Con Carne

Pork Gyoza

Pork with Lemon Vegetables

I'm Annabel - welcome to my kitchen!

One Pan Lamb Rumps

Ingredients

Instructions

Leave a ReplyCancel reply

Related Recipes