Roast Lamb Rump & South American Potatoes
with Salsa Verde & Lemony 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!
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
2
potato
1 bag
coriander
½
lemon
1 pinch
chilli flakes
1
carrot
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 sachet
South American Seasoning
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern. Season the lamb on both sides. In a large frying pan, place the lamb fat-side down. Place the pan over a medium heat and cook the lamb, undisturbed, until golden, 10-12 minutes. Increase the heat to high, then sear the lamb on all sides for 30 seconds.
While the lamb is cooking, cut the potato into bite-sized chunks. Place the potato on a lined oven tray. Drizzle with olive oil, season with salt and sprinkle with the South American seasoning. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the potatoes are roasting, transfer the lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the 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, finely chop the coriander. Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people), a pinch of chilli flakes (if using) and the lemon zest. Season and set aside.
Grate the carrot. In a large bowl, combine the carrot, shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
Slice the roast lamb rump. Divide the South American potatoes, lemony slaw and lamb between plates. Top the lamb with the salsa verde. Serve with the mayonnaise and any remaining lemon wedges.