HelloHero: Double Roast Lamb Rump & All-American Potatoes

Name: HelloHero: Double Roast Lamb Rump & All-American Potatoes with Salsa Verde & Slaw
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 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; drizzle white wine vinegar; 1 packet mayonnaise

with Salsa Verde & Slaw

Get up to $175 off

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!

Tags:

Bestseller

Allergens:

Egg

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

potato

1 sachet

All-American Spice Blend

1 packet

mint

1 pinch

Chilli Flakes

Carrot

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4826 kJ

Calories1153 kcal

Fat61.1 g

of which saturates30.2 g

Carbohydrate42.8 g

of which sugars21.8 g

Dietary Fibre7.2 g

Protein69.4 g

Sodium908 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

•Large Frying Pan

•Baking Tray

•Baking Paper

•Baking Dish

Instructions

PDF

• 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!