Devilled lamb rumps with tomato and herb salad
6
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.