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 minutes. With only the most tender lamb rump cut, sticky apricot glaze and baked veggie fries, 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
1 sachet
Apricot Sauce
2
carrot
2 clove
garlic
1 packet
lamb rump
1 bag
salad leaves
1
parsnip
½
pear
1 bag
thyme
½ sachet
vegetable stock powder
10 g
butter
(Contains Milk; )
olive oil
1 drizzle
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump 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, cut the carrot and parsnip into fries. Place the veggie fries on a lined oven tray, drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 25-30 minutes.
While the veggie fries are baking, 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 tray from the oven and cover the lamb with foil to rest for 10 minutes.
While the lamb is roasting, finely chop the garlic. Pick the thyme leaves and finely chop. Thinly slice the pear (see ingredients). In a medium bowl, combine a drizzle of olive oil and white wine vinegar, then season. Add the pear and mixed salad leaves to the dressing. Set aside.
While the lamb is resting, combine the apricot sauce, vegetable stock powder (1/2 sachet for 2 people / 1 sachet for 4 people) and a dash of water in a small bowl. Return the frying pan to a medium heat. Cook the garlic and thyme until fragrant, 1 minute. Add the apricot sauce and butter and cook until heated through and slightly reduced, 1 minute. Stir through any lamb resting juices until combined.
Slice the roasted lamb. Toss the salad. Divide the lamb, veggie fries and pear salad between plates. Spoon the sticky apricot sauce over the lamb.