Roast lamb recipe Recipe

Name: Roast lamb recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Rump of lamb (320g each); 2 Rosemary sprigs; 1 Clove garlic; 20 g (0.7oz) Butter; 1 pinch Sea salt; 1 pinch Cracked black pepper; 30 g (1.1oz) Chorizo sausage; 0.5 Tin butterbeans; 1 Clove garlic; 1 Medium shallot; 1 tsp Chopped Oregano; 12 Cherry tomatoes (cut in half); 100 ml (3.5fl oz) Chicken stock; 50 g (1.8oz) Creme fraiche; 50 g (1.8oz) Baby spinach

Servings: persons

1 Rump of lamb (320g each)
2 Rosemary sprigs
1 Clove garlic
20 g (0.7oz) Butter
1 pinch Sea salt
1 pinch Cracked black pepper
30 g (1.1oz) Chorizo sausage
0.5 Tin butterbeans
1 Clove garlic
1 Medium shallot
1 tsp Chopped Oregano
12 Cherry tomatoes (cut in half)
100 ml (3.5fl oz) Chicken stock
50 g (1.8oz) Creme fraiche
50 g (1.8oz) Baby spinach

1
Season the lamb well with salt, pepper and smoked paprika.
2
Seal the lamb in a hot frying pan with a little oil until browned all over.
3
Place onto a roasting tray and top the lamb rumps with a sprig of rosemary, butter and a crushed clove of garlic.
4
Roast the lamb at 200 degrees C for 8 - 10 minutes until cooked medium rare.
5
Leave to rest for 5 minutes, carve and serve.
6
For the fricassee.
7
Gently saute the shallots, garlic and chorizo in a little olive oil.
8
Add the halved cherry tomatoes and saute for a further minute.
9
Add the drained butterbeans and chicken stock and bring to the boil.
10
Add the baby spinach and wilt for 30 seconds before taking of the heat and adding the creme fraiche.
11
Add the chopped oregano and season with salt and pepper.
12
Present the spinach into the middle of a shallow bowl, carve the lamb on top and spoon the remaining fricassees around the edge.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Rump of lamb (320g each), 2 Rosemary sprigs, 1 Clove garlic, 20 g (0.7oz) Butter, and more.

Yes, Roast lamb recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast lamb recipe

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