• See ‘Top Roast Tips!’ (below left). Preheat oven to 
220°C/200°C fan-forced. 
• Lightly score lamb rump fat in a 1cm criss-cross 
pattern. Season lamb rump all over and place, 
fat-side down, in a large frying pan (no need for oil!). 
• Place pan over medium heat and cook undisturbed 
until golden, 10-12 minutes. Increase heat to high 
and sear lamb rump on all sides for 30 seconds. 
Transfer, fat-side up, to lined oven tray. 
• Roast for 15-20 minutes for medium or until cooked 
to your liking. Remove from oven and rest for 
10 minutes. 

TIP: Starting the lamb in a cold pan helps the fat melt 
without burning. 
TIP: The meat will keep cooking as it rests! 

• Meanwhile, halve chat potatoes. 
• Place potatoes on a second lined oven tray. Drizzle 
with olive oil, sprinkle with savoury seasoning, 
season to taste with salt and pepper and toss 
to coat. 
• Roast until tender, 25-30 minutes. 

• When the potatoes have 10 minutes remaining, trim 
ends of asparagus. 
• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil. Cook asparagus until 
tender, 5-6 minutes. Add a dash of water to help 
asparagus cook. Transfer to a plate.

• While potatoes are roasting, trim baby broccoli, 
halving any thicker stalks lengthways. Thinly slice 
garlic. Roughly chop walnuts. 
• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil. 
• Cook baby broccoli, tossing, until tender, 
5-6 minutes. 
• Add garlic and cooked asparagus and cook until 
fragrant, 1 minute. Transfer to a bowl, season to 
taste and cover to keep warm.

• While the lamb is resting, return frying pan to 
medium heat. 
• Cook sweet & savoury glaze, dried cranberries, 
walnuts, a good splash of water and a drizzle of 
vinegar until heated through and slightly reduced, 
1 minute. Stir through any lamb resting juices until 
combined. Season to taste. 

• Slice lamb. 
• Divide roast lamb, charred asparagus, baby broccoli 
and chat potatoes between plates. Spoon cranberry 
walnut sauce over lamb to serve. Enjoy!