Lamb Rump Steaks with Roast Vegetables and Gravy

Lamb Rump Steaks with Roast Vegetables and Gravy

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 16, 2018.



  • 400g pumpkin
  • 1 beetroot, diced 2cm
  • 1 carrot, diced 2cm
  • ½ packet frozen peas
  • 1/3 bag baby kale
  • 1 tsp balsamic vinegar


  • 1 brown onion, thinly sliced
  • 1 pack lamb gravy mix
  • ½ cup chicken stock
  • 1 cup water


  • 550g lean lamb rump steaks


  • ½ bunch mint, chopped
  • 50g feta cheese, crumbled


  1. Preheat oven to 220ºC.
  2. Prep & cook vegetables. Toss pumpkin, beetroot, carrot and 1 tsp oil on a lined oven tray. Season and roast for about 20 minutes then add peas and kale to tray and roast a further 3-4 minutes.
  3. Prep gravy ingredients.
  4. Prep & cook lamb. Heat 1 tsp oil in a large fry-pan on medium-high heat. Pat lamb dry and season. Cook for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered. Reserve pan.
  5. Cook gravy. Heat 1 tsp oil in reserved pan on medium-high heat. Cook onion for 2-3 minutes, until softening. Add lamb gravy mix and cook for 30 seconds, until fragrant. Add stock and water. Cook for 3-4 minutes, until sauce has thickened slightly. Season.
  6. Slice lamb thinly against the grain. Add any resting juices to gravy.
  7. Finish vegetables. Toss vinegar through vegetables on tray. Season.
  8. To serve, place vegetables onto plates. Top with lamb and gravy and sprinkle over mint and feta.

Nutritional Information

Energy 1585 kj
379 kcal
Protein 38.2g
Carbohydrate 25.1g
Fat 13.9g