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Mediterranean Recipes

Double Roast Lamb Rump & Red Pesto

Double Roast Lamb Rump & Red Pesto

Double Roast Lamb Rump & Red Pesto

with Balsamic Green Bean Salad

Up to 180$ + Free Treats / Extras for Life

Roast lamb rump served with a vibrant red pesto sauce and a tangy balsamic green bean salad is on the menu tonight. With a perfect balance of savoury, fresh and zesty flavours, this one comes from our kitchen with love, right into yours!

Allergens:

Milk

•Almond

The quantities provided above are averages only.

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 Time45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

Lamb Rump

2 packet

Green Beans

1 packet

rocket leaves

1 packet

Balsamic Vinaigrette Dressing

1 packet

Red Pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2947 kJ

Calories704 kcal

Fat63.1 g

of which saturates19.6 g

Carbohydrate10 g

of which sugars8.3 g

Dietary Fibre6.7 g

Protein83.8 g

Sodium412 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. 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 (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • 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

• Transfer lamb, fat-side up, to 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: The meat will keep cooking as it rests! TIP: Use two oven trays if necessary.

3

• While lamb is roasting, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. Transfer to a bowl and set aside to cool.

4

• To the bowl with green beans, add rocket and balsamic vinaigrette dressing. Toss to combine and season. • Thinly slice lamb. • Divide roast lamb rump and balsamic green bean salad between plates. Top lamb with red pesto to serve. Enjoy!

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