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.

Tags:
Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep
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
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 packet

Garlic Stir-Fry Sauce

1

pear

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)

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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

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
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
2

• 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!

3
3

• 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.

4
4

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