Double Sticky Glazed Lamb Rump
with Roast Veggies & 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.
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.
Ingredients
2 packet
lamb rump
1 bag
Carrot & Zucchini Mix
1 bag
thyme
1
tomato
1 packet
garlic paste
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
½ sachet
vegetable stock powder
1 bag
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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 in batches, undisturbed, until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes. • Once lamb has seared, transfer, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests! TIP: If your tray is crowded, divide lamb between two lined oven trays.
• While lamb is resting, pick thyme leaves. Roughly chop tomato. • Wipe out frying pan and return to medium heat with a drizzle of olive oil. Cook garlic paste and thyme, until fragrant, 1 minute. • Stir in sweet & savoury glaze, vegetable stock powder(see ingredients), the butter, a splash of water and any lamb resting juices, until bubbling, 1-2 minutes.
• In a medium bowl, combine tomato, mixed salad leaves and balsamic vinaigrette dressing. • Slice lamb. • Divide lamb, roast veggies and tomato salad between plates. Pour sticky glaze over lamb. Enjoy!