Asian Sweet Chilli-Glazed Double Lamb Rump
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Asian Sweet Chilli-Glazed Double Lamb Rump

Asian Sweet Chilli-Glazed Double Lamb Rump

with Roast Sesame Pumpkin & Radish Salad

Lamb rump is usually served drizzled in mint sauce, but we strongly recommend you give this Asian twist a try. Succulent lamb is smothered in sweet chilli sauce, creating a flavourful glaze that perfectly compliments it’s meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed!

Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time31 minutes
Cooking Time


Serving amount

2 packet

lamb rump

2 clove




1 packet

peeled pumpkin pieces

1 sachet

sesame seeds

(Contains Sesame; )

1 packet

sweet chilli sauce

1 packet

Mixed Salad Leaves

Not included in your delivery

olive oil


vinegar (balsamic or white wine)


Nutrition Values

Energy (kJ)4436 kJ
Fat59.1 g
of which saturates30.1 g
Carbohydrate23.8 g
of which sugars17.9 g
Dietary Fibre4.7 g
Protein68.1 g
Sodium432 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.


Large Frying Pan
Baking Paper
Baking Tray



• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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 (cook lamb in batches if your pan is getting crowded). • 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, finely chop garlic. Thinly slice radish. • Place peeled pumpkin pieces on a lined oven tray. Sprinkle over sesame seeds, garlic and drizzle with olive oil. Season with salt and toss to coat.


• Transfer lamb, fat-side up, to a second lined oven tray (spread across two trays if necessary). Roast for 15-20 minutes for medium or until cooked to your liking. • Spread pumpkin out evenly, then roast until tender, 20-25 minutes. • Remove lamb from the oven, pour over sweet chilli sauce, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!


• Meanwhile, combine radish, mixed salad leaves and a drizzle of vinegar and olive oil in a large bowl. Season with a pinch of salt and pepper. • Slice lamb rump. • Divide Asian sweet chilli lamb rump, sesame pumpkin wedges and radish salad between plates. • Spoon any remaining glaze over lamb to serve. Enjoy!

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