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Australian Recipes

[GFYF] Roast Lamb Rump & Garlic Greens

[GFYF] Roast Lamb Rump & Garlic Greens

[GFYF] Roast Lamb Rump & Garlic Greens

with Lemony Yoghurt

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If you haven't noticed, roasts are kind of our thing! In tonight's version, lamb rump gets nice and juicy in the frying pan before it roasts up golden perfection in the oven. With some zesty veggies on the side and a lemony yoghurt, this one is light, bright and tasty!

Tags:

Under 30g carbs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2

Garlic

350 g

Lamb Rump

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Zucchini

1

Lemon

1

Baby Broccoli

Nutritional Values

Calories273 kcal

Energy (kJ)1140 kJ

Fat16.4 g

of which saturates6.7 g

Carbohydrate4.2 g

of which sugars3.5 g

Dietary Fibre2.5 g

Protein41.9 g

Cholesterol28.5 mg

Sodium144 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

2

• Slice lemon into wedges. Finely chop garlic. Thinly slice zucchini into sticks. • Trim baby broccoli and halve any large stalks lengthways. • In a small bowl, combine Greek style yoghurt and a squeeze of lemon juice. Season.

3

• While the lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.

4

• Slice lamb. • Divide roast lamb and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!

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