Tender Lamb Rump & Roast Beetroot Salad
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Tender Lamb Rump & Roast Beetroot Salad

Tender Lamb Rump & Roast Beetroot Salad

with Baby Broccoli, Caramelised Onion & Mayo

It's roast lamb, but not as you know it! We're using our flavourful and earthy herb and mushroom seasoning to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a nutritious meal that's fit for even the fussiest eaters.

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1

beetroot

1

potato

1

carrot

1 bag

baby broccoli

1 packet

mayonnaise

(Contains Egg; )

1 sachet

Herb & Mushroom Seasoning

1

Brown Onion

1 bag

baby spinach leaves

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)3236 kJ
Fat41 g
of which saturates16.6 g
Carbohydrate41.1 g
of which sugars22.4 g
Protein39.4 g
Sodium773 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 Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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 lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.

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

2
2

• Meanwhile, cut beetroot into small chunks. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes. • In the last 15 minutes cook time, add baby broccoli to the tray and continue roasting until tender.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

3
3

• While the veggies are roasting, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Use the back of a spoon to spread seasoning mixture over the lamb. • Transfer lamb to a second lined oven tray and roast for 15-20 minutes for medium, or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

4
4

• While the lamb is roasting, thinly slice onion. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well.

5
5

• Add baby spinach leaves, caramelised onion and a drizzle of white wine vinegar and olive oil to the tray of roasted veggies. Toss to combine. Season to taste.

6
6

• Slice lamb rump. • Divide roast beetroot and baby broccoli salad between plates. Top with lamb, spooning over any resting juices. • Dollop with mayonnaise to serve. Enjoy!