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!
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.
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
1 drizzle
olive oil
• 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.
• 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!
• 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.
• 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!