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Sticky Glazed Lamb Rump
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Sticky Glazed Lamb Rump

Sticky Glazed Lamb Rump

with Veggie Fries & Tomato Salad

It's roast lamb, but not as you know it! We're using our sweet and savoury glaze to lift succulent lamb rump to new heights. A classy side of veggie fries and a tomato salad is all that's needed to create a meal fit for a pro!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Under 30g carbs
Quick Prep
Under 650kcal

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


Serving amount

1 packet

lamb rump





1 bag




1 bag

mixed salad leaves

1 packet

Sweet & Savoury Glaze

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

½ sachet

vegetable stock powder

2 clove


Not included in your delivery

olive oil

10 g



vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)1697 kJ
Fat13.2 g
of which saturates5.4 g
Carbohydrate25.8 g
of which sugars22.9 g
Dietary Fibre9.4 g
Protein43.6 g
Sodium712 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 fat of lamb rump in a 1cm criss-cross pattern. • Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds. • While the lamb is cooking, cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.


• While the veggie fries are baking, transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium, or until cooked to your liking. • Remove tray from oven and cover lamb with foil to rest for 10 minutes.


• While the lamb is roasting, pick thyme leaves. Roughly chop tomato. Finely chop garlic. • In a medium bowl, combine tomato, mixed salad leaves, a drizzle of olive oil and the vinegar. Season with salt and pepper. Set aside. • While the lamb is resting, return frying pan to medium heat. Cook garlic and thyme until fragrant, 1 minute. • Add sweet & savoury glaze, vegetable stock powder(see ingredients), a splash of water and the butter and cook until heated through and slightly reduced, 1 minute. Stir through any lamb resting juices until combined.


• Slice roasted lamb. Divide lamb, veggie fries and tomato salad between plates. • Spoon sticky glaze over lamb to serve. Enjoy!