Easy Asian Sweet Chilli-Glazed Lamb Rump

Name: Easy Asian Sweet Chilli-Glazed Lamb Rump with Roast Sesame Pumpkin & Radish Salad
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 packet lamb rump; 2 clove garlic; 1 radish; 1 packet peeled pumpkin pieces; 1 sachet sesame seeds; 1 packet sweet chilli sauce; 1 packet Mixed Salad Leaves; drizzle vinegar (balsamic or white wine)

with Roast Sesame Pumpkin & Radish Salad

4.5(32)

Get up to $175 off

Calories

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Protein

37g protein

Total

45 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Allergens:

Sesame

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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

lamb rump

2 clove

garlic

radish

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

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2651 kJ

Fat34 g

of which saturates15.8 g

Carbohydrate23.8 g

of which sugars17.9 g

Dietary Fibre4.7 g

Protein37 g

Sodium313 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 Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a crisscross 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, 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. 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!