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
Tarragon Lamb Rumps with Kumara Wedges and Betroot Salad

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 *


  • 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

Nutritional Information

  • Energy: 2397 kj / 573 kcal
  • Protein: 26.5g
  • Carbohydrate: 50.6g
  • Fat: 27.7g


  • Pantry staple
  • * Shared ingredient with another recipe

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