If you’re looking for a twist on the traditional roast, why not give this Lamb Rump Pot Roast a go? Paired with a delicious and nutritious Orange and Herb Couscous, this meal is sure to delight all of your senses. It’s also quite filling and the perfect way to warm up on a cold night, so it ticks all of the boxes to help you feel better about the rainy, dreary weather that comes with winter in Melbourne. Read on to discover your new favourite lamb recipe:
Why It’s So Delicious:
We eat with our eyes before anything else, and this tasty dish has a variety of colours to entice and delight. It’s also a rather aromatic meal, so you’ll be drawn into the warmth of the lamb and spices before you even take a bite.
This means your senses will already be heightened when you begin to dig in, therefore making this delicious pot roast even tastier.
Plus, because your pot roast is cooked with the beef stock in the dish, you’re sure to have meat that will melt in your mouth and flavours which have blended together perfectly!
What Are the Health Benefits?
This lamb recipe is full of ingredients that are great for both your taste buds and your body, including:
Free Range Lamb
Easily purchased from a free-range butcher, free-range lamb is a fantastic source of high-quality protein, iron and Omega 3. This means that it provides great anti-inflammatory benefits while also working to help you build muscle and prevent anaemia.
Red Onion
Great for helping prevent the development of a whole range of nasties within your body — including cancer — red onion is full of antioxidants and features antibacterial properties.
Prunes
These small fruits are often underestimated, but prunes pack a significant punch when it comes to protecting and promoting good health. They’re full of vitamins such as potassium and are a good source of iron, and they can help reduce your cholesterol levels and lower your blood pressure.
Oranges
Oranges work hard to help protect our cells against damaging free radicals while also boosting our immune system and improving our body’s ability to absorb iron. They also promote collagen growth, therefore aiding the body’s natural healing process.
Couscous
A great source of fibre, couscous helps to boost your immune system and keep you feeling fuller for longer. It is also rather high in selenium, a mineral that supports many aspects of the body.
Where To Source Ingredients:
We strongly suggest selecting free-range lamb in victoria. Free-range meat has much higher nutritional value and means that your dinner had a happy, healthy life before making its way to your plate.
Free-range lamb and many of the other ingredients used in this dish can be purchased from a free-range butcher in Melbourne like Church Street Butcher.
Love this Lamb Hot Pot? Why not consider adding some of our other favourite recipes to your menu this week too?
Ingredients
- 4 x 300 gram Lamb mini rumps (fat trimmed)
- 80 millilitre Olive oil (1/3 cup)
- 1 large Red onion (thinly sliced)
- 2 clove Garlic (bruised)
- 2 Cinnamon quills
- 3 Star anise
- 5 sprig Thyme
- 2 Bay leaves
- 85 gram Seeded prunes (½ cup)
- 125 millilitre White wine (½ cup)
- 500 millilitre Good-quality beef stock (2 cups, plus 2 tbsp extra stock)
- 1 tablespoon Corn flour
Orange and herb couscous
- 200 gram Instant couscous (1 cup)
- 250 millilitre Vegetable or chicken stock (1 cup)
- 2 Orange (zested, peeled, cut into thin wedges)
- 2 tablespoon Flat-leaf parsley (finely chopped)
- 2 tablespoon Mint (finely chopped)
Instructions
- To make lamb pot roast, heat 2 tbsp oil in a large heavy-based ovenproof saucepan over high heat. Add lamb and cook, turning frequently, for 7 minutes or until browned all over. Transfer lamb to a plate and drain of any oil from pan. Return pan to heat.
- Preheat oven to 180⁰C. Add remaining oil to pan with onion garlic, spices and herbs. Cook, stirring occasionally, for 5 minutes or until onions have softened. Stir in wine, scraping the bottom of the pan to dislodge any caramelised meat. When wine has reduced by half stir in prunes, return lamb to pan and pour over stock. Bring stock to the boil, cover loosely with foil and roast, turning occasionally, for 2½ hours or until lamb is tender.
- Meanwhile, to make orange and herb couscous, place couscous in a large heat proof bowl, bring stock to the boil and stir into couscous. Cover and stand for 10 minutes. Using a fork, gradually loosen couscous then stir in remaining ingredients. Season to taste.
- When lamb is ready, remove lamb from pan and place on a plate loosely covered with foil for 10 minutes before carving to serve. Leave braising liquid on heat and increase heat to medium. Skim of any fat that comes to the surface. Place extra stock and flour in a small bowl and stir until combined. Stir flour mixture into braising liquid and simmer for 5 minutes or until thickened. Season to taste.
- To serve, divide couscous among four plates, top with carved lamb and spoon over sauce.
Notes
- If you want you can serve with a side of steamed vegetables and roasted or mashed potatoes.
- Try something different and if time permits. Cool mini lamb rumps until cool enough to handle. Coarsely shred lamb and toss through sauce. You can serve this as pulled lamb and is great on sandwiches and hot dog buns for the kids. Dad will even enjoy it.
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