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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!

Tags:
Over 30g protein
Dietitian approved
Quick 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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1

cucumber

1 clove

garlic

1 packet

mayonnaise

(Contains Egg;)

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

drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2829 kJ
Fat33.7 g
of which saturates7.8 g
Carbohydrate19.6 g
of which sugars14.4 g
Protein81.1 g
Sodium999 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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.

2
2

• Transfer lamb, fat-side up, to a 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 tray is getting crowded.

3
3

• 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!

4
4

• 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.

5
5

• To the bowl with the garlic oil, 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.

6
6

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