HelloHero: Sticky Glazed Lamb Rump

Name: HelloHero: Sticky Glazed Lamb Rump with Veggie Fries & Tomato Salad
Total time: 40m
Yield: 2
Ingredients: olive oil; 1 packet Lamb Rump; 2 Carrot; 1 Beetroot; 1 packet Thyme; 1 Tomato; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); ½ packet garlic paste; 1 packet Sweet & Savoury Glaze; ½ packet Vegetable Stock Pot; 10 g butter

with Veggie Fries & Tomato Salad

4.5(187)

Recipe Development TeamUpdated on January 21, 2026

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Calories

:

402 kcal

Protein

:

42.7g protein

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Milk
Eggs
Milk
May contain traces of allergens
Cashew
Walnut
Almond
Macadamia

It's roast lamb, but not as you know it! We're using our sweet and savoury glaze to lift succulent lamb rump to new heights. A classy side of veggie fries and a tomato salad is all that's needed to create a meal fit for a pro! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Lamb Rump

2

Carrot

1

Beetroot

1 packet

Thyme

1

Tomato

1 packet

Mixed Salad Leaves

½ packet

garlic paste

1 packet

Sweet & Savoury Glaze

(Contains: Eggs, Milk, May contain traces of allergens, Cashew, Walnut, Almond, Macadamia;)

½ packet

Vegetable Stock Pot

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)1682 kJ

Calories402 kcal

Fat22.4 g

of which saturates9.5 g

Carbohydrate25.8 g

of which sugars23 g

Dietary Fibre9.5 g

Protein42.7 g

Sodium712 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• See 'Top Roast Tips!' (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high, then sear lamb on all sides for 30 seconds. • While the lamb is cooking, cut carrot and beetroot into fries. Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

2

• While the veggie fries are baking, 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 tray from oven, then cover lamb with foil to rest for 10 minutes.

3

• While the lamb is roasting, pick thyme. Roughly chop tomato. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of olive oil and vinegar. Season with salt and pepper. Set aside. • While the lamb is resting, return frying pan to medium heat. Cook garlic paste and thyme until fragrant, 1 minute. • Add sweet & savoury glaze, vegetable stock pot (see ingredients), a splash of water and the butter and cook until heated through and slightly reduced, 1 minute. Stir through any lamb resting juices until combined.