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Roasted Lamb Rump With Rosemary Cauliflower Mash

Sometimes referred to as mini roasts, lamb rumps are extremely versatile and work well with marinades or sliced in a number of dishes such as pasta and salads. Swap your weekly steak for lamb with rosemary cauliflower mash – it’s bursting with incredible flavour and healthy too!

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    • 1.Preheat the oven to 190°C gas mark 5.
    • 2.Trim off any excess fat on the lamb and score the top with a sharp knife. Season with salt and pepper and sprinkle over the rosemary.
    • 3.Heat a pan with the 1 tablespoon of oil or butter and cook the lamb fat side down for 4 minutes, turning it over every minute until browned. Pop it in the oven for 15 minutes then leave it to rest for 5 minutes.
    • 4.Cook the cauliflower in a pan of boiling water for 7–10 minutes, until it is cooked through. Drain.
    • 5.Meanwhile, heat the oil or butter in a frying pan and throw in the onion. Sauté for 3 minutes then throw in the garlic, a big pinch of salt and the rosemary.
    • 6.Cook for another 3 minutes then leave to cool slightly.
    • 7.Mash the onion mix with the cauliflower, scraping out all the spices and oil from the pan.
    • 8.Serve the mash and lamb together with a drizzle of olive oil, salt and pepper and a pinch of chilli flakes to serve.


    • 2 lamb rumps (7oz (200g) each)
    • 1 tsp dried rosemary
    • 1 tbsp oil or butter
    • Salt and freshly ground black pepper, to taste
    • Chilli flakes, to serve
    • Olive oil, to serve

    Cauliflower Mash

    • 1 cauliflower, roughly chopped
    • 1 tbsp oil or butter
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 tbsp dried rosemary

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