Maggie Beer

Roasted Lamb Rumps with Kale, Currant and Walnut Salad

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Step 1: Preheat a fan forced oven to 200C.

Step 2: Remove the lamb rumps from the fridge, season well with sea salt and  black pepper and allow to sit at room temperature for 20 minutes.

Step 3: Meanwhile, place a large pot of water over a high heat and bring to the boil. Blanche the kale in the boiling water for 2 minutes, then drain and set aside to cool.

Step 4: Place the currants in a small bowl and pour the Verjuice over. Allow the currants to steep and plump up, then strain and reserve the Verjuice.

Tip: It is best to steep the currants in Verjuice overnight. However, to speed up this process, place the currants and Verjuice in the microwave for 2 minutes on defrost, then allow to sit for 10 minutes.

Step 5: Place a large non-stick fry pan over a high heat and add the Extra Virgin Olive Oil.

Step 6: Once the pan is hot, seal off all sides of the lamb rumps then place onto a lined baking tray and into the preheated oven to roast for 25 minutes.

Step 7: Pour the reserved Verjuice over the lamb rumps and continue to cook for another 5 minutes.

Step 8: Remove from the oven and allow to rest for 10 to 15 minutes.

Step 9: Meanwhile, roughly chop the kale, squeeze out any excess water and place into a mixing bowl. Add the currants, walnuts, pomegranate arils and the Quince, Apple Cider Vinegar & Extra Virgin Olive Oil Vinaigrette. Season with sea salt and freshly cracked black pepper and mix together well.

Step 10: To serve, slice the lamb rumps and evenly divide between 4 or 6 serving plates with the kale, currant and walnut salad.


  1. 2 x 600g lamb rumps
  2. 1/2 bunch kale stripped
  3. 3 tbspn currants
  4. 60ml 3 tbspn Verjuice
  5. 1/2 cup walnuts roasted and rubbed
  6. 1/4 cup pomegranate arils (seeds) if available

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