Double Roast Lamb Rump & Salsa Verde
with Spiced Veggies & Lemony Slaw
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
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.
Ingredients
2 packet
lamb rump
2
potatoes
1
carrot
1 bag
coriander
½
lemon
1 pinch
chilli flakes
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ tsp
sugar
Nutritional Values
Utensils
Instructions
• 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 and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook lamb, in batches, undisturbed until golden, 10-12 minutes. • While lamb is cooking, cut potato and carrot into bite-sized chunks. • Place potato on a lined oven tray. Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 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.
• Meanwhile, transfer lamb, 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. • While lamb is resting, finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside.
TIP: The meat will keep cooking as it rests! TIP: Spread over two oven trays if your trays are getting crowded.
• In a large bowl, combine shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Slice roast lamb. • Divide potatoes, lemony slaw and lamb between plates. • Top lamb with salsa verde. Serve with mayonnaise and any remaining lemon wedges. Enjoy!