Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing | Recipe | Simply Beef & Lamb
Roasted Lamb Rump with Potatoes, Asparagus and Mint Dressing
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Cooking tools:
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- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Serving platter
- Spoon
Ingredients
- 1 lean lamb rump portion (weighing 225-375g)
- 1 teaspoon dried oregano
- 400g baby new potatoes, thinly sliced
- 3 tablespoons rapeseed or olive oil
- ½ bunch fresh asparagus, trimmed and halved lengthways
- 1 large handful fresh mint
- 4 tablespoons good balsamic vinegar
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