Roast Lamb Rump & Pumpkin Veggie Toss
with Dill-Parsley Mayo
Looking for a twist on the classic Sunday roast? Dig into slices of rich and juicy lamb rump, sitting on a bed of oven-roasted veggies bursting with a zesty kick. A few mouthfuls of this dish and you'll be heading back for seconds...or thirds!
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
1
zucchini
1
pumpkin
1
carrot
1 sachet
lemon pepper seasoning
1 packet
lamb rump
1 packet
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut zucchini, pumpkin and carrot into bite-sized chunks. • Place veggies on a lined oven tray. • Sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. Allow to cool slightly.
TIP: Pumpkin skin becomes tender after roasting and adds fibre, but you can remove it if you prefer. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, lightly score lamb rump 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 undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds. 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: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• When roast veggies have cooled slightly, add baby spinach leaves and a drizzle of vinegar and olive oil. • Toss to combine and season.
• Slice lamb. • Divide pumpkin veggie toss between bowls. Top with roast lamb rump. Drizzle with dill & parsley mayonnaise to serve. Enjoy!