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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!

Tags:

Prepped in 10

Allergens:

Almond

•Milk

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

1 packet

Balsamic Vinaigrette Dressing

2 packet

Green Beans

700 g

Lamb Rump

1 packet

Red Pesto

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

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)2850 kJ

Calories682 kcal

Fat49.3 g

of which saturates13.1 g

Carbohydrate9.1 g

of which sugars7.5 g

Dietary Fibre5.8 g

Protein81.2 g

Cholesterol56.9 mg

Sodium408 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Sear the lamb

1

• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rumpall 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 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.

Roast the lamb

2

• Transfer lamb, fat-side up, to a 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!

Cook the green beans

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.

Finish & serve

4

• To the bowl with green beans, add rocket leaves and balsamic vinaigrette dressing. Toss to combine and season with salt and pepper.
• 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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