HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry & Balsamic Glazed Lamb
Cherry & Balsamic-Glazed Lamb

Cherry & Balsamic-Glazed Lamb

with Roast Potatoes & Radish Salad

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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.

Tags:Under 650kcal

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

lamb rump







1 bag

salad leaves

1 packet

cherry sauce

1 tsp

brown sugar

(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

½ tbs

balsamic vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2707 kJ
Fat25.3 g
of which saturates14.3 g
Carbohydrate47.8 g
of which sugars25.7 g
Protein36.6 g
Sodium191 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a 1cm criss-cross pattern. Season the lamb 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 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 potato into bite-sized chunks. Place the 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.


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 from the oven and cover with foil to rest for 10 minutes.


While the lamb is roasting, thinly slice the radish into rounds. Slice the tomato into wedges. In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add the radish, tomato and mixed salad leaves. Set aside.


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


Toss the salad. Slice the lamb. Divide the lamb, roasted potatoes and radish salad between plates. Pour the cherry and balsamic glaze over the lamb to serve.