HelloHero: Sichuan-Style Glazed Lamb Rump
with Creamy Slaw & Crispy Shallots
It's roast lamb, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent lamb rump to new heights. A classy side of creamy slaw with crispy shallots 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.
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.
Ingredients
1 packet
lamb rump
1 packet
Garlic Stir-Fry Sauce
(Contains Gluten, Wheat, Sesame, Soy;)
1
apple
1 clove
garlic
1 packet
mayonnaise
(Contains Egg;)
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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 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.
• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and top with garlic stir-fry sauce. Cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is resting, thinly slice apple into thin wedges. 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. • To garlic oil bowl, add mayonnaise and a drizzle of the vinegar. Stir to combine. • Add shredded cabbage mix, apple and baby spinach leaves, tossing to combine. Season to taste with salt and pepper.
• Slice lamb rump. • Divide creamy slaw and Sichuan-style glazed lamb rump between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy