Tarragon Lamb Rumps with Kumara Wedges and Betroot Salad
Tarragon is one of the four fine herbs of French cuisine.
My Classic For Two Food Bag
This dish most recently appeared in My Classic For Two 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