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Photo of Devilled lamb rumps with tomato and herb salad by WW

Devilled lamb rumps with tomato and herb salad

12
Points®
Total Time
50 min
Prep
25 min
Cook
25 min
Serves
4
Difficulty
Moderate
For a tasty twist add some hot english mustard or cayenne pepper to the marinade.

Ingredients

Fruit chutney

⅓ cup(s)

Curry powder

2 tsp, (yellow)

Brown sugar

1 tbs

Reduced salt soy sauce

1 tbs

Worcestershire sauce

1 tbs

Lamb leg steak, raw

600 g, fat trimmed, (buy 750g)

Lebanese cucumber

1 medium, peeled, deseeded, thinly sliced

Tomato(es)

4 medium, seeded, chopped

Red onion

½ medium, thinly sliced

Olive oil

1 tbs

Fresh mint

½ cup(s), firmly packed

Fresh coriander

½ cup(s), firmly packed

Instructions

  1. Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper.
  2. Combine chutney, curry powder, brown sugar, soy sauce and Worcestershire in a large bowl (see tip). Add lamb and turn to coat. Transfer lamb to prepared tray. Pour over marinade. Bake, basting occasionally, for 25 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 10 minutes before slicing thinly.
  3. Meanwhile, combine cucumber, tomatoes, onion, juice, oil, mint and coriander in a large bowl. Toss gently to combine. Drizzle lamb with pan juices and serve with salad.

Notes

SERVING SUGGESTION: Baked jacket potatoes.

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