HelloHero: Roast Lamb Rump & Salsa Verde
with Garlicky Bacon Potatoes & 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!
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
2
potato
1 packet
diced bacon
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
Instructions
• 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.
• 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. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with diced bacon and bake until golden and crispy.
• 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 garlicky potatoes, slaw and lamb between plates. Top lamb with salsa verde. • Serve with mayonnaise. Enjoy!