Double Asian Sweet Chilli-Glazed Lamb Rump

Name: Double Asian Sweet Chilli-Glazed Lamb Rump with Roast Sesame Pumpkin & Radish Salad
Total time: 31 min
Yield: 2
Ingredients: 1 olive oil; 2 Lamb rump; Garlic; 1 Radish; 1 Sesame Seeds; 1 Mixed Salad Leaves; 1 Peeled Pumpkin Pieces; 1 Sweet Chilli Sauce

with Roast Sesame Pumpkin & Radish Salad

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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!

Allergens:

Sesamzaad

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

Total31 minutes

Cooking Time9 minutes

DifficultyEasy

Ingredients

Serving amount

Lamb rump

Garlic

Radish

Sesame Seeds

Mixed Salad Leaves

Peeled Pumpkin Pieces

Sweet Chilli Sauce

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)4324 kJ

Calories1033 kcal

Fat58.7 g

of which saturates29.9 g

Carbohydrate19.6 g

of which sugars12.4 g

Dietary Fibre3.4 g

Protein66.7 g

Sodium457 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.

Cooking Steps

• 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. • 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your lamb rump, follow instructions as above. Cook lamb in batches if necessary.

------------------------------CCM TEXT------------------------------- • 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. 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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Spead lamb across two trays if necessary.

------------------------------CCM TEXT--------------------------------- • 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!