HelloHero: American Baked Lamb Rump

Name: HelloHero: American Baked Lamb Rump with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 bunch asparagus; 1 sachet Garlic & Herb Seasoning; 1 packet Shredded Cabbage Mix; 1 packet baby leaves; 1 packet Dill & Parsley Mayonnaise; 1 sachet All-American Spice Blend; 1 packet lamb rump

with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo

Get up to $175 off

Load up lamb with flavour before baking it until golden and tender. Smokey All-American spice blend and a creamy dill-parsley slaw will combine to make a sensational dinner that everyone will happily devour!

Tags:

Kid Friendly

•Bestseller

Allergens:

Egg

•Soy

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

Total Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 bunch

asparagus

1 sachet

Garlic & Herb Seasoning

1 packet

Shredded Cabbage Mix

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

1 sachet

All-American Spice Blend

1 packet

lamb rump

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)4001 kJ

Calories594 kcal

Fat57.6 g

of which saturates17.4 g

Carbohydrate42.6 g

of which sugars8.6 g

Dietary Fibre10.2 g

Protein46 g

Sodium1457 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a criss-cross pattern. Sprinkle over All-American spice blend. • 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. • Transfer lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

• While the lamb is searing, cut potato into bite-sized chunks. Trim ends of asparagus. • Place potato and asparagus on a lined oven tray, then sprinkle with garlic & herb seasoning and drizzle with olive oil. • Toss to coat and season with salt and pepper. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, add shredded cabbage mix in a medium bowl, along with baby spinach leaves, half the dill & parsley mayonnaise and a drizzle of olive oil. Season and toss to coat. Set aside.

Little cooks: Help combine the ingredients for the slaw

• Slice All-American lamb rump. • Divide herb-roasted veggies, slaw and lamb rump between plates. • Serve with dill & parsley mayonnaise. Enjoy!

Little cooks: Add the finishing touch and dollop over the herby mayo!