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Fit For A Queen Lamb Rump

The sense of sight plays a major role in our decision making around food choices and this also helps in our satiation. This is why sweets, chocolates and cakes are packaged in very bright colours to entice the sensory nerves. The same can be applied to natural ingredients, by being creative and mixing different eye catching colours in a plate. In this recipe there is 3 contrasting eye catching colours lamb rump, carrots and parsley

Just the way nature intended

INGREDIENTS (serves 2)

  • 400 grams lamb rump

  • 8 carrots whole

  • 1 cup Fresh parsley

  • 1 tablespoon olive oil

  • 1 teaspoon oregano

  • 1 teaspoon mint

  • 2 tablespoons butter

  • Salt and pepper to taste


  • Preheat Oven 200 degrees C. Gas mark 6

  • Spread 1 tablespoon butter on the steaks

  • Season both sides with oregano and mint

  • Sprinkle salt and pepper to taste

  • Place lamb in a tray and cook in oven for 20 minutes

  • Let it sit before serving

  • Steam carrots in a pinch of salt

  • Once ready remove half carrots into a bowl

  • Add remaining tablespoon of butter onto carrots in the pan and mash them

  • Grind parsley using a mortar and pestle then add olive oil to it and mix

  • Oil turns to a beautiful rich dark green for your decor

  • Serve: slice rump lamb and place at the centre of plate

  • Form a circle with mashed carrots around lamb rump

  • Add another outer circle with the dark green oil from parsley and olive oil mixture

  • Place remaining carrots on top of circles next to the meat

  • Voila enjoy your special eyecatching dish meant for a queen


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