Balsamic-Glazed Lamb Rump & Tuscan Potatoes

Name: Balsamic-Glazed Lamb Rump & Tuscan Potatoes with Tomato & Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Tomato; 350 g Lamb rump; 1 packet Balsamic Glaze; 1 packet Rocket leaves; 2 packet Potato; 1 sachet Mediterranean Spice Blend; 2 Radish; 1 drizzle olive oil; 20 g butter; 1 drizzle vinegar (balsamic or white wine)

with Tomato & Rocket Salad

Get up to $175 off

Bring a little rustic romance to your plate with our balsamic-glazed lamb rump and Tuscan roast potatoes. Paired with a zingy tomato and rocket salad, it’s the perfect mix of rich, roasty, and refreshingly tangy—like a warm Italian evening, no passport needed.

Allergens:

Sulphites

•Milk

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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Tomato

350 g

Lamb rump

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk. )

1 packet

Rocket leaves

2 packet

Potato

1 sachet

Mediterranean Spice Blend

Radish

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk; )

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2680 kJ

Calories640 kcal

Fat38.2 g

of which saturates20.7 g

Carbohydrate19.3 g

of which sugars9.5 g

Dietary Fibre3.2 g

Protein34.3 g

Cholesterol102 mg

Sodium684 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 Dish

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below left).
• Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump 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 bite-size chunks. Thinly slice radish. Cut tomato into thin wedges.
• Place potato on a lined oven tray. Sprinkle over Mediterranean seasoning, drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender,
25-30 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Transfer lamb, fat-side up, to a baking dish. Roast for 15-20 minutes for medium or until cooked to your liking.
• Remove lamb from the oven, top with the butter and drizzle over balsamic glaze. 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 rocket leaves, radish, tomato and a drizzle of vinegar and olive oil. Season to taste.
• Thinly slice lamb.
• Divide balsamic-glazed lamb rump, tomato and rocket salad and Tuscan potatoes between plates. Spoon any remaining balsamic glaze and resting juices over the lamb to serve. Enjoy!