Roast Lamb Rump & Salsa Verde

Name: Roast Lamb Rump & Salsa Verde with Spiced Veggies & Lemony Slaw
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 packet lamb rump; 2 potatoes; 1 carrot; 1 bag coriander; ½ lemon; ½ tsp sugar; pinch chilli flakes; 1 bag shredded cabbage mix; 1 packet mayonnaise; 1 sachet All-American spice blend

with Spiced Veggies & Lemony Slaw

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This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Dietitian approved

•Over 30g protein

•Under 40g carbs

•Calorie Smart

Allergens:

Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potatoes

carrot

1 bag

coriander

lemon

pinch

chilli flakes

1 bag

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 sachet

All-American spice blend

Not included in your delivery

olive oil

½ tsp

sugar

Nutritional Values

Energy (kJ)2085 kJ

Fat18.4 g

of which saturates3.2 g

Carbohydrate34.3 g

of which sugars14.6 g

Dietary Fibre10 g

Protein46.1 g

Sodium643 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 lamb, undisturbed, until golden, 10-12 minutes. • While lamb is cooking, cut potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 minutes. • Increase heat to high and sear lamb rump 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 second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes. • While lamb is resting, finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside.

TIP: The meat will keep cooking as it rests!

• In a large bowl, combine shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.

• Slice roast lamb. • Divide roast veggies, lemony slaw and lamb between plates. • Top lamb with salsa verde. Serve with mayonnaise and any remaining lemon wedges. Enjoy!