• Marinade
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 2 Tbsp chopped mint
  • 2 Tbsp chopped fresh coriander
  • 1 Tbsp olive oil
  • 1 tsp runny honey
  • juice of half an orange
  • zest of half an orange
  • 400 g Silver Fern Farms Lamb Rumps

  • Carrot and Parsnip Mash
  • 2 large carrots, peeled and chopped
  • 2 large parsnips, peeled and chopped
  • 15 g butter

1. Place the marinade ingredients into a bowl and whisk to combine.

2. Place the Silver Fern Farms Lamb Rumps in a non-metallic dish. Pour over the marinade. Cover. Refrigerate for 15 minutes.

3. Preheat the oven to 200°C. Remove lamb from marinade and place in a roasting dish. Roast meat for 15-25 minutes depending on desired rareness. Rest for 5 minutes before slicing and serving. Serve with carrot and parsnip mash.

Carrot and Parsnip Mash

Cook the carrots and parsnips in boiling lightly salted water until tender. Drain well.

Mash with the butter. Season with plenty of ground black pepper.

Rate and Review

5 Ratings

Reviews (5)

Ranee koirala's Rating
bob stephen's Review | Rating

A great tast surprise

Stewart Nand's Rating
Paul Davis's Rating
linley wall's Rating