Roast Lamb Rump & South American Potatoes
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Roast Lamb Rump & South American Potatoes

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!

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

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

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Nutrition Values

/ per serving
Energy (kJ)3081 kJ
Fat36.7 g
of which saturates15.3 g
Carbohydrate40.8 g
of which sugars9.9 g
Protein39 g
Sodium792 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

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

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.

2
2

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.

3
3

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!

4
4

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.

5
5

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.

6
6

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.