Double Roast Lamb Rump & Pumpkin Veggie Toss
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Double Roast Lamb Rump & Pumpkin Veggie Toss

Double Roast Lamb Rump & Pumpkin Veggie Toss

with Dill-Parsley Mayo

Looking for a twist on the classic Sunday roast? Dig into slices of rich and juicy lamb rump, sitting on a bed of oven-roasted veggies bursting with a zesty kick. A few mouthfuls of this dish and you'll be heading back for seconds...or thirds!

Tags:
Quick Prep
Dietitian approved
Allergens:
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

pumpkin

1

carrot

1 sachet

lemon pepper seasoning

2 packet

lamb rump

1 packet

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3159 kJ
Calories755 kcal
Fat33.5 g
of which saturates6.4 g
Carbohydrate26.5 g
of which sugars20.7 g
Dietary Fibre8.9 g
Protein86.6 g
Sodium655 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut zucchini, pumpkin and carrot into bite-sized chunks. • Place veggies on lined oven tray. • Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.

TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer. TIP: If your oven tray is crowded, divide between two trays.

2
2

• Meanwhile, lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. Cook lamb in batches if your pan is getting crowded. TIP: The meat will keep cooking as it rests!

3
3

• When roast veggies have cooled slightly, add baby spinach leaves and a drizzle of vinegar and olive oil. • Toss to combine and season.

4
4

• Slice lamb. • Divide pumpkin veggie toss between bowls. Top with roast lamb rump. Drizzle with dill & parsley mayonnaise to serve. Enjoy!