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Sichuan-Glazed Roast Lamb Rump
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Sichuan-Glazed Roast Lamb Rump

Sichuan-Glazed Roast Lamb Rump

with Creamy Slaw & Crispy Shallots

Allergens:
Egg

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
DifficultyEasy

Ingredients

Serving amount

1

lamb rump

1

cucumber

1

garlic

1

mayonnaise

(Contains Egg;)

1

shredded cabbage mix

1

baby spinach leaves

1

crispy shallots

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)1905 kJ
Calories0 kcal
Fat26.3 g
of which saturates5.4 g
Carbohydrate19.5 g
of which sugars14.3 g
Dietary Fibre0 g
Protein42.8 g
Cholesterol0 mg
Sodium885 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking.

3

• Remove lamb from oven and top with Sichuan garlic paste. Cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

4

• While lamb is resting, roughly chop cucumber. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl.