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

HelloHero: 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!

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 Time15 minutes
DifficultyEasy

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

(May be present: Egg, Milk, 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;)

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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
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
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
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.

4
4

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