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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
Allergens:

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb rump

2

potato

2

radish

1

tomato

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.