HelloHero: Double Sticky Glazed Lamb Rump
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HelloHero: Double Sticky Glazed Lamb Rump

HelloHero: Double Sticky Glazed Lamb Rump

with Veggie Fries & Tomato Salad

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!

Tags:
Calorie Smart
•Under 40g carbs
•Over 30g protein
Allergens:
Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

Lamb Rump

2

Carrot

1

Beetroot

1

Tomato

1

Mixed Salad Leaves

1

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

½

Vegetable Stock Pot

1

Garlic Paste

1

Thyme

Not included in your delivery

olive oil

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2597 kJ
Calories621 kcal
Fat41.3 g
of which saturates17 g
Carbohydrate25.9 g
of which sugars23 g
Dietary Fibre9.6 g
Protein80.7 g
Sodium826 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Lightly score fat of lamb rump 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 and 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. Lightly score fat of lamb rump 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 and sear lamb on all sides for 30 seconds. (Cook lamb in batches if your pan is getting crowded). • 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 and cover lamb with foil to rest for 10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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. (Use a second lined tray if your tray is getting crowded). • Remove tray from oven and cover lamb with foil to rest for 10 minutes.

3

• While the lamb is roasting, pick thyme leaves. Roughly chop tomato. Finely chop garlic. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of olive oil and the vinegar. Season with salt and pepper. Set aside. • While the lamb is resting, return frying pan to medium heat. Cook garlic and thyme until fragrant, 1 minute. • Add sweet & savoury glaze, vegetable stock powder(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.

4

• Slice roasted lamb. Divide lamb, veggie fries and tomato salad between plates. • Spoon sticky glaze over lamb to serve. Enjoy!