[Easy] NZ Asian Lamb Rump & Sesame Fries
with Zingy Avocado Salad & Mayonnaise
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Asian Chilli Dressing
(Contains: Soy; )
1
Tomato
1
Avocado
350 g
Lamb rump
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
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. • 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, cut potato into fries. Slice avocado in half, scoop out flesh and thinly slice. Cut tomato into thin wedges. In a small bowl, combine sweet soy seasoning and a drizzle of olive oil. Season. • Place fries on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Transfer lamb, fat-side up, to a second lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven and drizzle over the honey. Turn lamb to coat, cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• Meanwhile, in a large bowl, combine Asian chilli dressing, mixed salad leaves, avocado, tomato and a drizzle of vinegar. Season to taste. • Thinly slice lamb. • Divide Asian lamb rump, sesame fries and zingy avocado salad between plates. Serve with mayonnaise. Spoon any remaining tray juices over the lamb. Enjoy!
