Inspired by Spring Farmers Market

Spiced Roast Lamb Rump with Mint Salsa Verde and Tahini Yoghurt, Lemon Potatoes & Baby Carrots.

Fresh Strawberries with Brown Sugar Crème Fraiche.

Spring Fitness for Foodies is fast approaching, and we’re excited to be partnering with Subi Farmers Market to give away 2 complimentary passes to join us for the 8-Week Program, which commences September 2nd. What better way to start your weekend than with an energising exercise session with us, followed by a visit to the markets to get inspired and stock up on provisions for the week ahead? Be sure to stop by and say hello next weekend (24th August) when we’ll have our own stand just in front of the Info stall on the upper level!

In celebration, my plan is to create some market-inspired recipes each week for the next month, showcasing our favourite stalls and products. However, my excitement, was nearly stopped in its tracks this past weekend as i’ve been suffering from the most atrocious of winter colds and there was no way that I was going to be able to make it in to Subi.

Luckily Pascal came to my rescue and without any prompting, decided to make a few purchases while he was there bright and early to drop off the competition stand. He picked up a lovely rump roast from Macabee Dorper Lamb (and had a nice chat to Anthea about her Avon Valley Farm and sustainable farming methods) as well as some gorgeous fresh produce like baby carrots, kale, avocados and new season strawberries. It was enough to inspire me to shake my sniffles and put together a little ‘end of winter’ Sunday family dinner, full of lots of fresh flavours and a VERY simple, but sweet ending! When Sophie saw me taking photos she commented that it must be a ‘pretty good dinner, then’! Here’s the result…


Mint Salsa Verde

  • 1 clove crushed garlic
  • 4-6 anchovies
  • 1 1/2 tablespoons salted capers (rinsed)
  • 1 cup firmly packed italian parsley
  • 1 cup firmly packed mint leaves
  • approx 150 mls extra virgin olive oil
  • juice and zest of half a lemon

Finely chop anchovies, capers and herbs, then add oil, juice and rind as well as a good grinding of black pepper (or if you’re short on time like I was, put the lot in a mini blender and whiz until well chopped and blended!) Can be kept in a sealed container in the fridge for a few days – was perfect with leftover lamb in sourdough sandwiches and some tomato and baby spinach leaves. We also dolloped it on some fish fillets the following evening, so delicious!

Tahini Yoghurt

  • 1 cup Greek style yoghurt
  • 1 tablespoon tahini
  • 1-2 tablespoons lemon juice
  • good pinch sea salt
  • 1/2 teaspoon ground cumin

Combine all ingredients reserving a little cumin to sprinkle over the top before serving.

Spiced Lamb Rump with Lemon Potatoes and Baby Carrots

Inspired by this recipe.

Preheat oven to 190C. We had a small rump that was approximately 650g which was fine for us, but I would recommend 2 for a larger family and to have any chance of leftovers! I decided to tie mine with kitchen string so that it held together nicely while cooking.

Combine 100 mls olive oil with 1 clove crushed garlic, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp sweet paprika and 1 tsp cinnamon. Rub this mixture over the lamb and season with salt and pepper (you can let it sit at room temperature for a little while before cooking). Heat a large ovenproof pan to med-high heat and sear lamb, turning for approximately 10 mins. Transfer to oven and roast for approx 15-20 mins (ours took 20 mins and was still pink inside). When cooked to your liking, set aside and rest (covered in foil) for 20 mins.

Use the same pan (without washing) to cook the potatoes and carrots. I used halved chat potatoes, but Kipflers would be gorgeous (not sure how readily available they are at the moment though). Bump up the oven temperature to 250C. Brown the potatoes and well-washed and trimmed baby carrots in the pan over high heat (and some extra oil if needed). Season well with salt, plenty of lemon zest and scatter over fresh thyme sprigs. Drizzle with a little more oil and some lemon juice and roast in the oven for around 10 mins until golden and tender.

Slice lamb and serve with potatoes and carrots, salsa verde and tahini yoghurt. Any nice greens would be lovely as a side. I used the bunch of kale which I served salad style – thinly sliced (stems removed) and then smooshed with avocado, olive oil, lemon juice and some salt and pepper.

Fresh Strawberries with Brown Sugar Crème Fraiche

Wash and slice strawberries to your liking (or leave whole if small). Stir through approximately 1-2 tablespoons brown sugar (I used some lovely dark muscovado) into a 250g pot of crème fraiche (Over the Moon Organics makes the BEST!)

Dollop the cream mixture onto strawberries just before serving and sprinkle with some finely chopped mint.

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