HelloHero: Sticky Glazed Lamb Rump & Haloumi

Name: HelloHero: Sticky Glazed Lamb Rump & Haloumi with Veggie Fries & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Lamb Rump; 2 Carrot; 1 Beetroot; 1 packet thyme; 1 Tomato; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine); ½ packet garlic paste; 1 packet Sweet & Savoury Glaze; ½ packet vegetable stock pot; 10 g butter

with Veggie Fries & Tomato Salad

Get up to $200 off!

It's roast lamb & halumi, 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!

Tags:

Over 30g protein

Allergens:

Milk

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

Carrot

Beetroot

1 packet

thyme

Tomato

1 packet

Mixed Salad Leaves

½ packet

garlic paste

1 packet

Sweet & Savoury Glaze

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

½ packet

vegetable stock pot

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2744 kJ

Calories655 kcal

Fat44.2 g

of which saturates24.4 g

Carbohydrate26.7 g

of which sugars23.9 g

Dietary Fibre9.5 g

Protein59.6 g

Sodium1658 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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. • To a medium bowl, add haloumi and cover with water to soak.

• 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. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• 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.