Abuela's Double Roast Lamb & Garlic Veggie Crush
with Cucumber & Cabbage Slaw
Calories
:
625 kcalProtein
:
82.9g proteinPreparation Time
:
40 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Tonight, enjoy tender lamb coated in fragrant Abuela’s marinade, served alongside a creamy, rustic potato and carrot crush. A zingy cucumber slaw is the final touch that completes this vibrant, flavour-packed dish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Carrot
1
Cucumber
2
Garlic
700 g
Lamb Rump
1
Potato
1 packet
Shredded Cabbage Mix
1
Abuela's Marinade
(May be present: Wheat, Gluten)
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Utensils
•Large Non-Stick Pan
•Medium Pan
•Baking Paper
Cooking Steps
1
- 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 with salt and pepper 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 (cook in batches if your pan is getting crowded).
- Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
2
- While the lamb is cooking, bring a medium saucepan of salted water to the boil.
- Peel potato and carrot, then cut both into small chunks.
- Thinly slice cucumber and spring onion.
- Finely chop garlic.
TIP: Save time and get more fibre by leaving the potato unpeeled.
3
- Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread Abuela’s marinade over the lamb.
- Roast for 15-20 minutes for medium or until cooked to your liking.
- Remove lamb from the oven, then cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
4
- While the lamb is roasting, cook potato and carrot in the boiling water until easily pierced with a fork, 10-15 minutes. Drain veggies, then set aside.
- Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute.
- Remove from heat, then return veggies to the pan, season generously with salt and toss to coat.
- Crush with a fork, then cover to keep warm.
5
- In a medium bowl, combine cucumber, shredded cabbage mix, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper and toss to combine.
6
- Slice lamb.
- Divide Abuela’s roast lamb, garlic veggie crush and cucumber and cabbage slaw between plates to serve. Enjoy!
