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.
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
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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!
• 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.
• 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.
• 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!