Double Roast Lamb Rump & Salsa Verde

Name: Double Roast Lamb Rump & Salsa Verde with Spiced Veggies & Lemony Slaw
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 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; ½ tsp sugar; 1 sachet All-American spice blend

with Spiced Veggies & Lemony Slaw

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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!

Tags:

Over 30g protein

•Dietitian approved

Allergens:

Eggs

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

potatoes

carrot

1 bag

coriander

lemon

1 pinch

chilli flakes

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

½ tsp

sugar

Nutritional Values

Energy (kJ)3009 kJ

Fat25.9 g

of which saturates5.6 g

Carbohydrate34.3 g

of which sugars14.7 g

Protein84.3 g

Sodium757 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!