Korean-Glazed Roast Lamb Rump
with Creamy Slaw & Crispy Shallots
You know you’re in for a good night when the only thing standing between you and this classy low carb lamb dish is a matter of searing and roasting. With only the most tender lamb rump cut, sticky Korean-style glaze and a garlic-infused creamy slaw, you just can’t go wrong.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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 bag
baby spinach leaves
1
cucumber
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
1 clove
garlic
½ packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern, then season the lamb on all sides. Place the lamb, fat-side down, in a large frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, roughly chop the baby spinach leaves and cucumber. Finely chop the garlic.
Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking.
Remove the lamb from the oven, top with the Korean stir-fry sauce (see ingredients), cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
While the lamb is resting, wipe out the frying pan and return to a medium heat with a generous drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a large bowl. Add the mayonnaise, shredded cabbage mix, cucumber, baby spinach, sesame oil and rice wine vinegar to the garlic oil. Season to taste and toss to combine.
Slice the Korean-glazed roast lamb. Divide the creamy garlic slaw between bowls. Top with the lamb and spoon over any resting juices. Garnish with the crispy shallots to serve.