Roast lamb rump with baby potato, pea & zucchini salad

Method

(This recipe was created by Kate Flower Food for Amelia Park.)

Ribbons of pickled zucchini with buttery potatoes are the perfect sides to soak up every delicious drop of flavour from Amelia Park lamb rump roasts. This is a bright, modern addition to the quintessential Western Australian Christmas feast.

To make the picked zucchini (at least one day ahead), combine vinegar, sugar and spices in a non-reactive saucepan. Over medium heat, stir until the sugar dissolves, then simmer for 2 minutes.

Place zucchini ribbons in a large bowl or tall clean jar. Pour over the hot pickling liquid and cover with cling wrap or lid.

Allow to cool on the bench, then refrigerate. The zucchini can be eaten once cool, but leaving for 24 to 48 hours allows the flavours to fully develop.

To cook the lamb rump, pre-heat the oven to 200C.

Remove lamb rumps from the fridge and allow to come to room temperature (about 30 minutes).

Make marinade by combining dried herbs, lemon juice and zest, garlic, olive oil, salt and pepper to form a paste. Rub the marinade all over the pieces of lamb and place in a roasting dish. Drizzle with a little extra olive oil.

Roast in the hot oven for 5 minutes, then reduce temperature to 180°C and cook for about 30 minutes (depending on weight) or until desired doneness.

Use a meat thermometer and remove the lamb at 60°C. After resting, the internal meat temperature will reach approx. 65°C for a blushing pink finish.

Remove from oven and rest on a plate for 10 minutes before carving. Lamb can be served hot or at room temperature.

To make the salad, drain half the pickled zucchini from the pickling liquid. In a bowl, gently toss together the potatoes, peas, raw zucchini, pickled zucchini and red chilli.

Arrange the salad on the platter alongside the roast lamb. Tear over mozzarella, scatter fresh herbs, and finish with a drizzle of dressing