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
Cuisine: Chinese
Ingredients: 2 Garlic; 1 packet Peeled Pumpkin Pieces; 700 g Lamb rump; 1 packet Sweet Chilli Sauce; 1 sachet Sesame Seeds; 1 packet Mixed Salad Leaves; 1 Radish; 1 drizzle olive oil; 1 drizzle vinegar (rice wine or white wine)

with Roast Sesame Pumpkin & Radish Salad

Get up to $175 off

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:

Sesame

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

Garlic

1 packet

Peeled Pumpkin Pieces

700 g

Lamb rump

1 packet

Sweet Chilli Sauce

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Mixed Salad Leaves

Radish

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (rice wine or white wine)

Nutrition Values

Calories1010 kcal

Energy (kJ)4220 kJ

Fat57.3 g

of which saturates29.7 g

Carbohydrate17.1 g

of which sugars11.6 g

Dietary Fibre2.6 g

Protein66.1 g

Cholesterol203 mg

Sodium440 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 Non-Stick Pan

•Baking Paper

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 (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!