Rump roast, Asian salsa verde and vegetables

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 60mins
Rump roast, Asian salsa verde and vegetables


  • Serves 6
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  1. Preheat oven to 200ºC (180ºC fan-forced). Rub the beef with olive oil, sprinkle with dried mint and season. Place beef on a rack in a roasting dish. Add ¾ cup water to the dish. Roast beef for 40 minutes for rare, 50 minutes for medium and 60 minutes for well done. For ease and accuracy use a meat thermometer. Cover the roast with foil if overbrowning.
  2. Remove beef, cover loosely with foil, and rest beef for 20 minutes before carving
  3. Meanwhile, to make salsa verde, combine 2 tablespoons peanut oil, half the garlic, lime juice, lemon grass, chilli, mint leaves, coriander leaves and palm sugar in a small food processor. Blend until well combined. Set aside until required.
  4. Heat the remaining peanut oil in a wok over medium heat. Add the garlic and stir-fry for 30 seconds. Add the mushrooms, Chinese broccoli and sugar snaps and stir-fry for a further 3 minutes, until the broccoli is just wilted. Remove from the heat, drizzle with sesame oil and toss to coat.
  5. Serve beef with salsa verde, stir-fried vegetables, rice and lime wedges.


  • The salsa verde would be great with any cut of lamb as a sauce.
  • You could substitute any type of herb for the mint and coriander in the salsa verde – for a greek twist use oregano and parsley and serve with Greek salad.
  • Any leftover lamb could be used in a salad or wrap the next day.