Easy Asian Sweet Chilli-Glazed Lamb Rump
with Roast Sesame Pumpkin & Radish Salad
Lamb rump is usually served drizzled in mint sauce, but we strongly recommend you give this Asian twist a try. Succulent lamb is smothered in sweet chilli sauce, creating a flavourful glaze that perfectly compliments it’s meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/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 clove
garlic
1
radish
1 packet
peeled pumpkin pieces
1 sachet
sesame seeds
(Contains Sesame; )
1 packet
sweet chilli sauce
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a crisscross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, finely chop garlic. Thinly slice radish. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.
• Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Spread pumpkin out evenly, then roast until tender, 20-25 minutes. • Remove lamb from the oven, pour over sweet chilli sauce, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper. • Slice lamb rump. • Divide Asian sweet chilli lamb rump, sesame pumpkin wedges and radish salad between plates. • Spoon any remaining glaze over lamb to serve. Enjoy!