HelloHero: Double Sticky Glazed Lamb Rump

Name: HelloHero: Double Sticky Glazed Lamb Rump with Veggie Fries & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 packet Lamb Rump; 2 Carrot; 1 Beetroot; 1 packet thyme; 1 potato; 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 butter

with Veggie Fries & Tomato Salad

Get up to $200 off!

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.

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 packet

Lamb Rump

Carrot

Beetroot

1 packet

thyme

potato

1 packet

mixed salad leaves

½ packet

garlic paste

1 packet

Sweet & Savoury Glaze

½ packet

vegetable stock pot

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

butter

Nutritional Values

Energy (kJ)2597 kJ

Calories620 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

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

• 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.

• 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.

• 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.