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Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Rating
4.5rating out of 5

(109 reviews from our customers)

Prep Time

35 min

Cuisine

Fusion

This delicious dish epitomises modern European cuisine and showcases the beautiful flavour of our British lamb rump. You'll make homemade tapenade, a punchy Provençal purée that's made from black olives, garlic and capers. Serve with feta and sultana-flecked bulgur for a mouthwatering taste of the Mediterranean.

Prep Time

35 min

Cuisine

Fusion

What is Gousto all about?

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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)
Lemon
1/2 lemon
bulgur-wheat
75g bulgur wheat †
Sultanas
30g sultanas
garlic-clove
1 garlic clove
fresh-parsley
10g parsley
Capers
15g capers
Pitted-black-olives
30g pitted black olives
Courgette
1 courgette
lamb rump
325g British lamb rump
Feta-cheese
100g Greek feta cheese †
You Will Need
Food processor, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 75g bulgur wheat<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 10g parsley
  • 1 bag of capers (15g)
  • 1 bag of pitted black olives (30g)
  • 1 courgette
  • 325g British lamb rump
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 652 kJ
157 kcal
2775 kJ
666 kcal
Fat
of which saturates
8.2 g
3.9 g
35 g
16.8 g
Carbohydrate
of which sugars
10.9 g
3.3 g
46.5 g
14.2 g
Fibre 2.4 g 10.2 g
Protein 10.9 g 46.4 g
Salt 0.49 g 2.06 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 lemon
lemon
75g bulgur wheat
bulgur (gluten)
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
garlic
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
1 courgette
courgette
325g British lamb rump
lamb (100%)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (gluten, milk)

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, Tapenade, Feta Bulgur & Courgette Salad

Make the tapenade

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

Peel and roughly chop the garlic.

Add the black olives, capers, chopped garlic (don't like raw garlic? Go easy!), 2 tbsp [4 tbsp] olive oil and a pinch of salt to a food processor and blitz until smooth – this is your tapenade

2 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Seal the lamb

Pat the lamb rump dry with kitchen paper and season all over 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 high heat.

Once hot, add the lamb and cook for 4-5 minutes or until golden all over. 

3 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Cook the bulgur wheat

While the lamb is cooking, add the bulgur wheat and sultanas to a pot with 250ml [500ml] cold water and bring to the boil over a high heat.

Once boiling, reduce the heat to low and cook, covered, for 15-18 minutes or until all the water is absorbed and the bulgur is tender with a slight bite.

Once cooked, remove from the heat and keep covered until serving.

4 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Roast the lamb

Transfer the sealed lamb to a baking tray and put it in the oven for 20-25 minutes or until the lamb is pink and blushing.

Once the lamb is cooked, transfer it to a plate and set aside to rest in a warm place for 5 minutes.

 

5 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Prep the ingredients

Meanwhile, chop the parsley finely, including the stalks.

Crumble the feta.

Cut the lemon[s] in half.

6 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Make the courgette salad

Peel the courgette[s], then continue to peel lengths until you end up with a pile of courgette 'ribbons'.

Add the juice of 1/2 [1] lemon to a bowl with 1 tbsp [2 tbsp] olive oil and a pinch of salt. 

Add the courgette ribbons and stir it all together – this is your courgette salad

7 Lamb Rump, Tapenade, Feta Bulgur & Courgette Salad

Finish the bulgur and slice the lamb

Once the bulgur is cooked, stir through the crumbled feta and chopped parsley and give everything a good mix up – this is your feta bulgur.

Slice the rested lamb finely. 

8

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Serve up!

Serve the sliced lamb with the feta bulgur and courgette salad to the side.

Spoon the tapenade over everything. 

Enjoy!

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