Roast Lamb Rump & Salsa Verde
with Spiced Veggies & Lemony Slaw
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
This recipe is under 650kcal per serving and under 40g 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
1 packet
lamb rump
2
potatoes
1
carrot
1 bag
coriander
½
lemon
pinch
chilli flakes
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
½ tsp
sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • 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 lamb, undisturbed, until golden, 10-12 minutes. • While lamb is cooking, cut potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 minutes. • Increase 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.
• 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 from oven and rest for 10 minutes. • While lamb is resting, finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside.
TIP: The meat will keep cooking as it rests!
• In a large bowl, combine shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Slice roast lamb. • Divide roast veggies, lemony slaw and lamb between plates. • Top lamb with salsa verde. Serve with mayonnaise and any remaining lemon wedges. Enjoy!