HelloHero: Garlic-Glazed Roast Lamb Rump

Name: HelloHero: Garlic-Glazed Roast Lamb Rump with Creamy Slaw & Crispy Shallots
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 packet Lamb Rump; 1 packet Garlic Stir-Fry Sauce; 1 apple; 1 clove garlic; 1 packet Mayonnaise; vinegar (white wine or rice wine); 1 packet shredded cabbage mix; 1 packet Baby Spinach Leaves; 1 sachet crispy shallots

with Creamy Slaw & Crispy Shallots

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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

Allergens:

Gluten

•Wheat

•Sesame

•Soy

•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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb Rump

1 packet

Garlic Stir-Fry Sauce

(Contains: Gluten, Wheat, Sesame, Soy;)

apple

1 clove

garlic

1 packet

Mayonnaise

(Contains: Eggs;)

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)2060 kJ

Calories492 kcal

Fat30.1 g

of which saturates5.7 g

Carbohydrate19.2 g

of which sugars13.3 g

Dietary Fibre5.5 g

Protein44 g

Sodium821 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

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 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. 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, apple and baby spinach leaves, toss to combine. Season to taste with salt and pepper.

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