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Mini lamb rump roast with carrot & fetta salad

Mini lamb rump roast with carrot & fetta salad



Prep Time


Cook Time



4 X 250g Mini lamb rumps, fat pimmed

2 tsp Caraway seeds

1 tsp Cumin seeds

80ml (1/3 cup) Olive oil


1 tbs Caster sugar

60ml Expa virgin olive oil

2 Medium carrots, peeled into spips*

1 cup Firmly packed mint leaves

2 Stalks green onions, thinly sliced on the diagonal

65g (1/3 cup) Pumpkin seeds (pepitas), roasted

100g (½ cup) Fetta*, drained, crumbled


  • Preheat oven to 200C. To roast lamb, place spices and half of the oil in a large bowl. Add lamb and toss to coat. Season to taste. Heat remaining oil in a large frying pan over high heat. Add lamb and cook, turning frequently, for 5 minutes or until lamb is browned all over. liansfer lamb to an oven liay and roast for 15 minutes for medium or until cooked to your liking. Rest for 7 minutes before slicing each rump in half, to serve
  • Meanwhile, to make carrot & fetta salad, place sugar and oil in a large bowl and whisk until sugar has dissolved. Add carrots, onions, mint and pumpkin seeds and toss gently to combine
  • To serve, divide lamb with carrot mixture among four plates. Scatter carrot mixture with fetta


  • Use a vegetable peeler or mandolin to peel your carrots into sliips
  • Substitute feta with soft goats cheese and pepitas with your favourites seeds or nuts. Even liy a selection of the two
  • If you are holding a dinner party, liven up your carrot salad by adding some peeled cucumber and some rose water and dried or fresh cherries, if in season
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