Double Sichuan-Glazed Roast Lamb Rump

Name: Double Sichuan-Glazed Roast Lamb Rump with Creamy Slaw & Crispy Shallots
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 2 packet lamb rump; 1 cucumber; 1 clove garlic; 1 packet mayonnaise; 1 bag shredded cabbage mix; 1 bag baby spinach leaves; 1 packet crispy shallots; 1 packet Sichuan garlic paste; 1 drizzle vinegar (white wine or rice wine)

with Creamy Slaw & Crispy Shallots

Get up to $200 off!

It's roast lamb, but not as you know it! We're using our mild, yet flavourful Sichuan garlic paste to lift succulent lamb rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Dietitian approved

Allergens:

Eggs

•Fish

•Gluten

•Sesame

•Soy

•Wheat

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

cucumber

1 clove

garlic

1 packet

mayonnaise

(Contains: Eggs;)

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

crispy shallots

1 packet

Sichuan garlic paste

(Contains: Fish, Gluten, Sesame, Soy, Wheat;)

Not included in your delivery

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2878 kJ

Fat33.9 g

of which saturates7.9 g

Carbohydrate19.5 g

of which sugars14.3 g

Protein83.3 g

Sodium999 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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 undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Cook lamb, in batches for the best results.

• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking.

TIP: Spread lamb over two oven trays if your trays are getting crowded.

• Remove lamb from oven and top with Sichuan garlic paste. Cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While lamb is resting, roughly chop cucumber. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl.

• To bowl, add mayonnaise and a drizzle of the vinegar. Mix to combine. • Add shredded cabbage mix, cucumber and baby spinach leaves, tossing to combine. Season to taste.

• Slice Sichuan-glazed roast lamb. • Divide creamy slaw and lamb between plates. Spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!