Tarragon Lamb Rumps with Kumara Wedges and Betroot Salad
Tarragon is one of the four fine herbs of French cuisine.
My Classic For 2 Food Bag
This dish most recently appeared in My Classic For 2 Food Bag on Sunday, July 23, 2017.
- 400g red kumara, cut into 1cm-thick wedges
- ½ head broccoli, cut into small florets *
TARRAGON LAMB RUMPS
- 300g lamb rump steaks (at room temperature)
- 1 tablespoon tarragon spice mix
- ½ teaspoon salt
- 1 beetroot
- ½ Lebanese cucumber *
- ½ bag baby spinach leaves, roughly chopped *
- 1½ tablespoon balsamic vinegar
- ¼ teaspoon sugar
- 2 tablespoons mayonnaise
- 1 teaspoons Dijon mustard
- ½ teaspoon vinegar (e.g. white wine, cider)
- PREHEAT oven to 220°C. Line an oven tray with baking paper.
- 1 Toss kumara wedges on prepared tray with a drizzle of oil. Season with salt and pepper and roast for 15 minutes. Remove from oven, toss through broccoli and roast for a further 10 minutes, until golden and tender.
- 2 While kumara cooks, pat lamb dry with paper towels and toss in a shallow bowl with tarragon spice mix, salt and a drizzle of oil. Season with pepper and set aside to marinate for about 5 minutes.
- 3 Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered in foil, to rest for about 5 minutes before slicing thickly.
- 4 While lamb cooks, scrub and grate beetroot. Cut cucumber in half lengthways and thinly slice on an angle. Toss both in a bowl with all remaining beetroot salad ingredients and season to taste with salt and pepper.
- 5 In a small bowl, combine all Dijonnaise ingredients.
- TO SERVE, divide kumara wedges between plates and top with slices of tarragon lamb. Drizzle over Dijonnaise and serve with a handful of beetroot salad on the side.
- SERVES 2-3
- Energy: 2397 kj / 573 kcal
- Protein: 26.5g
- Carbohydrate: 50.6g
- Fat: 27.7g
- Pantry staple
- * Shared ingredient with another recipe