🟨 Lamb Rump Roast With Swede, Carrot Leek + Steamed Cabbage

Ingredients

• 600 g lamb rump roast (fresh, not aged, trimmed of excess fat)
• 2 medium swedes (~800 g), peeled & cut into 2–3 cm chunks
• 4 medium carrots (~400 g), peeled & cut into batons 
• 2 small leeks (white part only, ~160 g), sliced into rounds
• 1 medium green cabbage (~500 g), cut into wedges (to steam)
• 2 Tbsp rice bran oil (or light olive oil  )
• 1 tsp salt (optional)
• 2 Tbsp fresh parsley or chives, chopped (optional garnish)

Method

1. Preheat oven to 190°C (375°F). Line a roasting tray with baking paper.
2. Toss swede + carrot in half the oil and a pinch of salt. Roast 25 minutes.
3. Rub lamb rump with remaining oil. Place on tray with swede, carrot, and leeks. Roast 25–30 minutes (for medium, adjust to preference). Rest meat 10 minutes before slicing.
4. Steam cabbage wedges 6–8 minutes until tender but still bright green.
5. Slice lamb and serve with roasted swede, carrot, leeks, and steamed cabbage. Garnish with parsley or chives.