Roast Lamb Rump & Mint Sauce
with Parsnip Mash & Roasted Veggies
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting, then drizzle over a mint sauce for a subtle zing. Bring extra colour and flavour with an array of roasted veggies, plus creamy parsnip mash and you've got a restaurant-quality dish made by yours truly!
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Brown Onion
1
carrot
1 bunch
asparagus
1 sachet
Garlic & Herb Seasoning
2
potato
1
parsnip
1 packet
Mint Sauce
Not included in your delivery
1
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • 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 on all sides for 30 seconds.
TIP: The lamb will keep cooking as it rests!
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• 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!
• Meanwhile, bring a medium saucepan of lightly salted water to the boil. • Cut onion into wedges. Cut carrot into bite-sized chunks. • Trim asparagus, then transfer to a medium bowl with a drizzle of olive oil and a pinch of salt. Toss to combine. • Place onion and carrot on a second lined oven tray, drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 10 minutes cook time remaining, add asparagus to the tray. Return tray to the oven and roast until tender, 10 minutes.
• While the veggies are roasting, peel potato and parsnip. • Cut potato and parsnip into small chunks.
Little cooks: Older kids can help peel the veggies under adult supervision.
• Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt. Mash until smooth and cover to keep warm.
Little cooks: Get those muscles working and help mash the veggies!
• Slice roast lamb rump. • Divide parsnip mash, roasted veggies and lamb between plates. • Spoon over mint sauce to serve. Enjoy!