Garlicky-Glazed Roast Lamb Rump

Name: Garlicky-Glazed Roast Lamb Rump with Creamy Slaw & Crispy Shallots
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 1 sachet Crispy Shallots; 350 g Lamb Rump; 1 packet Garlic Stir-Fry Sauce; 1 packet Slaw Mix; 1 Cucumber; 1 drizzle olive oil; 1 drizzle vinegar (white wine or rice wine)

with Creamy Slaw & Crispy Shallots

Get up to $230 off

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:

Under 30g carbs

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Sesame

•Soy

•Wheat

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Crispy Shallots

350 g

Lamb Rump

1 packet

Garlic Stir-Fry Sauce

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

1 packet

Slaw Mix

1

Cucumber

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories421 kcal

Energy (kJ)1760 kJ

Fat30.6 g

of which saturates8.6 g

Carbohydrate18.3 g

of which sugars13.6 g

Dietary Fibre3.5 g

Protein40.7 g

Cholesterol28.5 mg

Sodium693 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

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

• 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

• While lamb is resting, roughly chop cucumber. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. Transfer garlic oil to a large bowl. • In a medium bowl, combine mayonnaise and a drizzle of the vinegar. • Add slaw mix and cucumber, tossing to combine. Season to taste.

4

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