HelloHero: Peppercorn Lamb Rump
with Veggie Fries & Cucumber Salad
You know you’re in for a good night when the only thing standing between you and this classy lamb dish is a matter of minutes. With only the most tender lamb rump cut, a punchy pepper crusting and baked veggie fries, you just can't go wrong.
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
1
Beetroot
2
Carrot
1 sachet
Classic Roast Seasoning
¼ tsp
Cracked Black Pepper
1
cucumber
1 packet
Mixed Salad Leaves
½ packet
balsamic glaze
(Contains Sulphites; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See 'Top Roast Tips' (bottom left)! Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with classic roast seasoning and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine the black cracked pepper and a drizzle of olive oil.
• Place lamb on a second lined oven tray and use the back of a spoon to spread pepper mixture over the lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then cover with foil to rest for 10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves, cucumber and balsamic glaze. Toss to coat. Season to taste.
TIP: The meat will keep cooking as it rests!
• Slice peppercorn roasted lamb rump. • Divide lamb, spiced veggie fries and cucumber salad between plates. • Pour any resting juices over lamb. • Serve with a dollop of mayonnaise. Enjoy!