Easy Lamb Rump & Avocado Cos Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Lamb Rump & Avocado Cos Salad

Easy Lamb Rump & Avocado Cos Salad

with Dijon Honey Dressing & Mayonnaise

Dive into a guilt-free feast with our lamb rump cos salad! Wholesome goodness meets delectable delight as lamb rump, roasted to perfection, takes centre stage amidst crisp cos lettuce, tomatoes and avocado. Top it off with a punch dijon honey dressing for a taste explosion!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
Under 30g carbs
Over 30g protein
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 Time
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1

avocado

1 head

cos lettuce

1

tomato

1 packet

Dijon mustard

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

2 tsp

honey

sideBannerName

Nutrition Values

Energy (kJ)2713 kJ
Fat45.2 g
of which saturates17.3 g
Carbohydrate5.5 g
of which sugars4.3 g
Dietary Fibre5.1 g
Protein34.1 g
Sodium421 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 Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern and season generously with salt and pepper. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2
2

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Roughly chop cos lettuce and tomato. • In a large bowl, combine dijon mustard, the honey and a generous drizzle of olive oil. Season with salt and pepper. Set aside.

3
3

• Transfer lamb, fat-side up, to a 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!

4
4

• When the lamb is done, add cos lettuce, avocado and tomato to the bowl with dijon honey dressing and toss to combine. • Thinly slice lamb. • Divide salad between plates and top with lamb rump. Drizzle over mayonnaise to serve. Enjoy!