Garlicky-Glazed Roast Lamb Rump & Prawns
with Creamy Slaw & Crispy Shallots
It's roast lamb and prawns, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent lamb rump and prawns 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 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Crispy Shallots
190 g
Peeled Prawns
(Contains: Crustaceans;)
350 g
Lamb Rump
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Slaw Mix
1
Cucumber
Utensils
Cooking Steps
• 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.
• Transfer lamb, fat-side up, to a 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. TIP: The lamb will keep cooking as it rests!
• 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.
• Slice Sichuan-glazed roast lamb. • Divide creamy slaw, prawns and lamb between plates. • Spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!
