Cherry & Balsamic-Glazed Lamb

Name: Cherry & Balsamic-Glazed Lamb with Roasted Potatoes & Cucumber Salad
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet lamb rump; 3 potato; 1 cucumber; 1 carrot; 1 drizzle white wine vinegar; 1 bag Mixed Salad Leaves; 1 packet Cherry Sauce; ½ tbs balsamic vinegar; 1 tsp brown sugar

with Roasted Potatoes & Cucumber Salad

Get up to $175 off

Oh, happy days! With a heavenly combination of golden roasted potatoes paired with a crisp radish salad and a tangy-sweet cherry and balsamic glaze drizzled over the lamb rump, this is a modern and delicious union that will be lovingly devoured by all.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Calorie Smart

•Over 30g protein

•Kid Friendly

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

cucumber

carrot

1 bag

Mixed Salad Leaves

1 packet

Cherry Sauce

(May be present: Wheat, Gluten, Eggs, Milk, Fish, Cashew, Almond, Sesame, Soy. )

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

½ tbs

balsamic vinegar

1 tsp

brown sugar

Nutrition Values

Energy (kJ)2711 kJ

Fat25.5 g

of which saturates14.3 g

Carbohydrate45.1 g

of which sugars14 g

Protein37.8 g

Sodium222 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

Cooking Steps

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

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

• Meanwhile, cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

Little cooks: Kids can help toss the potato.

• Transfer lamb, fat-side up, to a second lined oven tray. 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.

• While the lamb is roasting, thinly slice cucumber into half-moons. Grate the carrot. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add cucumber, carrot and mixed salad leaves. Set aside.

Little cooks: Kids can help combine the ingredients for the salad.

• While the lamb is resting, combine cherry sauce, the balsamic vinegar and brown sugar in a small bowl. • Return frying pan to medium-high heat. Cook cherry glaze until heated through and slightly reduced, 1-2 minutes. Stir through any lamb resting juices.

• Toss cucumber salad to combine. Slice the lamb. • Divide lamb, roasted potatoes and cucumber salad between plates. • Pour cherry and balsamic glaze over lamb to serve. Enjoy!