Garlic-Glazed Roast Lamb Rump
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Garlic-Glazed Roast Lamb Rump

Garlic-Glazed Roast 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.

Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit 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


Serving amount

1 packet

lamb rump

1 packet

Garlic Stir-Fry Sauce



1 clove


1 packet


(Contains Egg;)

1 packet

shredded cabbage mix

1 packet

baby spinach leaves

1 sachet

crispy shallots

Not included in your delivery

olive oil


vinegar (white wine or rice wine)


Nutritional Values

Energy (kJ)2009 kJ
Calories480 kcal
Fat26.4 g
of which saturates5.5 g
Carbohydrate24.4 g
of which sugars18.6 g
Dietary Fibre5.8 g
Protein42.8 g
Sodium876 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper



• 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.


• 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 pear into 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. • Add mayonnaise and a drizzle of the vinegar to the bowl with the garlic oil. Mix to combine. • Add shredded cabbage mix, pear and baby spinach leaves, toss to combine. Season to taste.


• Slice garlic-glazed roast lamb. • Divide creamy slaw and lamb between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy