Double Asian Sweet Chilli-Glazed Lamb Rump
with Roast Sesame Pumpkin & Radish Salad- Sesame
- Soy
- May contain traces of allergens
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 complements its meaty flavour. With roasted wedges of pumpkin and a crisp radish salad, it’s a combo you didn’t know you needed!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Peeled Pumpkin Pieces
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
700 g
Lamb rump
1 packet
Sweet Chilli Sauce
1
Radish
Nutrition Values
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!
