Double 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.
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
2
carrot
1
beetroot
1 bag
thyme
1
tomato
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
garlic
Not included in your delivery
olive oil
10 g
butter
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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 in batches, 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. TIP: If your tray is getting crowded, divide lamb between two lined oven trays.
• 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!