Roasted lamb rump, fregola, peas, mint and pecorino
20 minutes
Preparation time
1 hour
Cooking time
4 serves


Roasted lamb rump

300 g lamb rump roast, with outer skin and fat

1 tbsp olive oil

salt flakes and pepper, to taste
1 garlic clove, crushed
2 thyme sprigs, finely chopped

Fregola and peas

150 g (¾ cup) fregola
310 ml (1 ¼ cups) chicken stock
1 ¼ tsp salt flakes

120 g (1 cup) frozen peas

30 g butter
¼ cup roughly chopped parsley
¼ cup roughly chopped mint leaves
Salt flakes and pepper, to taste

Lemon juice, to taste

To serve

30 g pecorino or parmesan cheese, finely grated


Roasted lamb rump

  1. Rub the lamb in olive oil, salt, pepper, garlic and thyme, and allow to come to room temperature for 30 minutes.
  2. Select Combi Mode:
    • Stage 1: Select combi mode: Grill + Preheat + Grill 3 + 0% moisture
    • Stage 2: Select combi mode: Grill 3 + 10 minutes + 0% moisture
    • Stage 3: Select combi mode: Fan Plus at 150°C + 20 minutes + 60% moisture
  3. Place a grilling and roasting insert in a universal tray, then place into the combi steam oven on shelf level 2 for the first stage to preheat.
  4. Place the lamb onto the preheated tray, and place back into the oven on shelf level 2.
  5. Allow the lamb to rest for 10 minutes before carving and serving.
  6. Leave oven door open to allow to cool before using the steam function.

Fregola and peas

  1. Place the fregola, chicken stock and salt flakes into an unperforated steam container. Steam at 100°C for 9 minutes. Cover peas with warm water and sit for 5 minutes, strain.
  2. Add peas, butter and herbs to the cooked fregola and stir to combine and emulsify.
  3. Season to taste with salt flakes, pepper and lemon juice.

To serve

  1. Spoon the fregola and peas into a warm serving bowl, top with sliced lamb and grated cheese.

Hints and tips

  • Fregola is a Sardinian pasta made from semolina. Israeli or giant couscous can be substituted.
  • Lamb racks or rolled short loin would also be a great substitute to rump roast.
  • If using lamb racks, cooking time may need to be reduced for stage 3, as the meat will be thinner.
  • If you have a vacuum sealing drawer, you can sous-vide the lamb. Season the lamb and place in a large vacuum sealing bag. Vacuum on setting 3 and Seal on setting 3. Place into a perforated steam container and Steam at 65°C for 45 minutes. Once cooked, remove from the vacuum sealing bag, pat dry and then sear on all sides until golden brown in a hot frying pan, or gourmet oven dish.



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