HelloHero: Sichuan-Style Glazed Lamb Rump

Name: HelloHero: Sichuan-Style Glazed 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; drizzle 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

•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

(Contains Gluten, Wheat, Sesame, Soy;)

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

Energy (kJ)2101 kJ

Calories502 kcal

Fat30 g

of which saturates5.7 g

Carbohydrate23.1 g

of which sugars17.8 g

Dietary Fibre5.6 g

Protein42.6 g

Sodium821 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Instructions

• 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

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