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Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Rating
5rating out of 5

(60 reviews from our customers)

Prep Time

45 min

Cuisine

British

We're giving holiday traditions a twist with homemade salsa verde. This zingy condiment with a minty herb base adds brightness and heavenly flavour to your British lamb rump. Happy Easter!

Prep Time

45 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
fresh-mint
10g mint
fresh-parsley
10g parsley
Capers
15g capers
chilli flakes 3.18
1/2 tsp dried chilli flakes
Waxy potatoes re-sized
400g waxy potatoes
British Asparagus2
120g asparagus spears
Red-wine-vinegar
1 red wine vinegar sachet (15ml) †
lamb rump
325g British lamb rump
Dijon-mustard
1 Dijon mustard pot (5.5g) †
You Will Need
Food processor, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 10g mint
  • 10g parsley
  • 1 bag of capers (15g)
  • 1/2 tsp dried chilli flakes
  • 400g waxy potatoes
  • 120g asparagus spears
  • 1 red wine vinegar sachet (15ml)<span class="strong">†</span>
  • 325g British lamb rump
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 436 kJ
104 kcal
1977 kJ
472 kcal
Fat
of which saturates
4.7 g
2 g
21.1 g
8.9 g
Carbohydrate
of which sugars
7.7 g
0.9 g
34.9 g
4 g
Fibre 0.9 g 4.1 g
Protein 8.2 g 37.1 g
Salt 0.13 g 0.57 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
10g mint
mint (100%)
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1/2 tsp dried chilli flakes
dried chilli flakes
400g waxy potatoes
potato
120g asparagus spears
Asparagus
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
325g British lamb rump
lamb (100%)
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
Allergens
  • Allergens highlighted by † (sulphites, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Cut the waxy potatoes in half

2 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Add the potatoes to a pot of boiling water with a large pinch of salt and cook over a high heat and for 15 min or until fork-tender

Once cooked, drain and return them to the pot

3 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Meanwhile, pat the lamb rump[s] dry with kitchen towel and season with a generous pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the lamb rump and cook for 4-5 minutes, turning frequently, or until browned on all sides

Once browned, transfer to a baking tray and set the pan and tray aside for later

4 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Push the lamb rump to one side of the tray and add the drained potatoes

Drizzle the potatoes in vegetable oil and any remaining oil from the pan and season with a generous pinch of salt

Crush the potatoes lightly with a fork and put the tray in the oven for 20-25 minutes or until the lamb is pink and blushing on the inside and the potatoes are starting to crisp

5 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Meanwhile, peel and roughly chop the garlic. Chop the parsley roughly, including the stalks

Strip the mint leaves from their stems and chop them roughly

Add the garlic, parsley and mint to a food processor with the chilli flakes (can't handle the heat? Go easy!), capers, Dijon mustard, red wine vinegar, 50ml [100ml] olive oil and a pinch of salt and blitz until smooth – this is your mint salsa verde

6 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Once the tray has been in 20-25 minutes, transfer the lamb to a plate, cover and set aside to rest

Increase the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Return the potatoes to the oven for 10 minutes further or until golden and crisp – these are your roasted crushed potatoes

Meanwhile, boil a kettle

7 Lamb Rump, Roasted Crushed Potatoes & Mint Salsa Verde

Add the asparagus to a pot, cover them with boiled water with a pinch of salt, bring to the boil over a high heat and cook for 4 minutes or until tender

Once tender, drain

8

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Slice the rested lamb and serve it over the mint salsa verde with the roasted crushed potatoes and asparagus to the side

Enjoy!

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