HelloHero: American Baked Lamb
with Herb-Roasted Veggies, Slaw & Dill-Parsley Mayo
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!
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
2
Potato
1
Garlic & Herb Seasoning
1
Shredded Cabbage Mix
1
baby leaves
1
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1
Lamb rump
1
All-American Spice Blend
1
Broccoli
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. Cut broccoli into small florets, then roughly chop stalk. • Place potato and broccoli 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.
• 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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a second medium bowl, combine All-American spice blend and a drizzle of olive oil. Add chicken breast, season and turn to coat.
Little cooks: Help combine the ingredients for the slaw ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the lamb is searing, cut potato into bite-sized chunks. Cut broccoli into small florets, then roughly chop stalk. • Place potato and broccoli 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.
• When veggies have 12 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray. Drizzle with olive oil, season with salt and turn to coat. Bake until cooked through, 6-10 minutes.
TIP: Chicken is cooked through when it's no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 baked chicken. • Divide herb-roasted veggies, slaw and chicken between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch and dollop over the herby mayo! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!