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Double Sichuan-Glazed Roast Lamb Rump
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Double Sichuan-Glazed Roast Lamb Rump

Double Sichuan-Glazed Roast Lamb Rump

with Creamy Slaw & Crispy Shallots

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
Easy Prep
Allergens:
Egg
Fish
Gluten
Sesame
Soy
Wheat

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1

cucumber

1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

crispy shallots

1 packet

garlic aioli

(Contains Egg;)

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)

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Nutritional Values

Energy (kJ)3091 kJ
Fat40.7 g
of which saturates8.3 g
Carbohydrate19.6 g
of which sugars14.6 g
Protein81.1 g
Sodium932 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb 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 rump 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 if your pan is getting crowded!

2
2

• Transfer lamb, fat-side up, to lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • 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! TIP: Spread lamb over two oven trays if your trays are getting crowded.

3
3

• While lamb is resting, roughly chop cucumber. • To bowl, add garlic aioli a drizzle of vinegar. Mix to combine. • Add shredded cabbage mix, cucumber and baby spinach leaves, tossing to combine. Season.

4
4

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