Double Peppercorn Lamb Rump & Spiced Veggie Fries
with Cucumber Salad & Mayo
Lovely lamb rump joins the likes of crushed black peppercorns, to make a delicious protein worth talking about. With some golden and crispy spiced veggie fries and an easy green salad, you'll be licking the plate clean.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
2 packet
lamb rump
1
beetroot
2
carrot
1
cucumber
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
½ sachet
black peppercorns
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score the 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, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds. Cook lamb in batches for best results.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a small bowl, combine black peppercorns and a drizzle of olive oil.
• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. Spread lamb over two lined oven trays if your tray is getting crowded. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and cover with foil to rest for 10 minutes. • Slice cucumber into half-moons. In a medium bowl, add mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season and toss to coat.
TIP: The meat will keep cooking as it rests!
• Slice cucumber into half-moons. In a medium bowl, combine mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season. • Slice peppercorn lamb rump. Divide lamb, spiced veggie fries and cucumber salad between plates. Pour any resting juices over lamb. Serve with mayonnaise. Enjoy!