HelloHero: Double Roast Lamb Rump & All-American Potatoes
with Salsa Verde & 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!
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 packet
lamb rump
2
potato
1 sachet
All-American Spice Blend
1 packet
mint
1 pinch
Chilli Flakes
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Lightly score fat of lamb rump in a criss-cross pattern. Season lamb on both sides. • In a large frying pan, place lamb fat-side down. Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high, then sear lamb on all sides for 30 seconds.
TIP: Cook in batches if your pan is getting crowded.
• While the lamb is cooking, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with South American seasoning and season with salt. • Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, 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 lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, pick and thinly slice mint leaves (see ingredients). • In a small bowl, combine mint, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.
• Grate carrot. • In a large bowl, combine carrot, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice roast lamb rump. • Divide South American potatoes, slaw and lamb between plates. Top lamb with salsa verde. • Serve with mayonnaise. Enjoy!