Spring Lamb Rump with Ratatouille

A seasonal favourite returns! A perfect dish for two, our delicious Spring Lamb Rump served alongside Ratatouille.

This meal serves 2 people and in your box you will find:

• – Lamb Rump
• – Ratatouille

Adults need around 2000kcal a day.

Lamb Rump: 537kcal per 198g serving

Ratatouille: 165kcal per 200g serving

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Spring Lamb Rump with Ratatouille

Cook time: 35 minutes (with resting time), depending on how you like your lamb cooked. 

1. – Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 

1. – Take the lamb rumps out of the fridge 10-15 minutes before you want to cook them to bring them to room temperature.  

1. – Remove the lamb from the bag and in a hot non-stick pan sear all sides of the lamb for a few seconds then place it skin side down until it starts to caramelise on the outside. 

1. – Place the lamb back onto the baking tray and place the tray in the oven for the following times depending on your preference: 

Medium – 20 minutes 

Well done – 30 minutes 

1. – Remove the meat from the oven and rest for 3-5 minutes. 

1. – Whilst the lamb is resting, remove the sleeve of the ratatouille and pierce the film several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving. 

1. – Once the lamb has rested, into 3-4 slices and serve alongside the ratatouille.