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Double Sichuan-Glazed Roast Lamb Rump

Double Sichuan-Glazed Roast Lamb Rump

Double Sichuan-Glazed Roast Lamb Rump

with Creamy Slaw & Crispy Shallots

Get up to $200 off!

Tags:

High Protein

Allergens:

Soy

•Fish

•Gluten

•Sesame

•Eggs

•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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Crispy Shallots

700 g

Lamb Rump

1 packet

Deluxe Slaw Mix

1 packet

Sichuan Garlic Paste

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

1 packet

Mayonnaise

(Contains: Eggs;)

1

Cucumber

1 packet

Garlic Stir-Fry Sauce

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

Nutritional Values

Calories813 kcal

Energy (kJ)3400 kJ

Fat55.3 g

of which saturates14.6 g

Carbohydrate32.7 g

of which sugars25.5 g

Dietary Fibre5.4 g

Protein81.8 g

Cholesterol56.9 mg

Sodium1530 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Custom Recipe: If you've doubled your lamb rump, cook lamb in batches for best results.

2

Custom Recipe: Spread lamb over two lined oven trays if your tray is crowded.

3

• While lamb is resting, roughly chop cucumber. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. Transfer garlic oil to a large bowl. • In a medium bowl, combine mayonnaise and a drizzle of the vinegar. • Add deluxe slaw mix and cucumber, tossing to combine. Season to taste.

4

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

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