Name: [Easy] NZ Spiced Lamb Rump & Peppercorn Gravy with Potato Wedges & Cucumber Salad
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Mixed Salad Leaves; 350 g Lamb rump; 1 sachet Gravy Granules; 1 Cucumber; 1 sachet Classic Roast Seasoning; 1 packet Worcestershire Sauce; 2 packet Potato

HelloFresh

Recipes

[Easy] NZ Spiced Lamb Rump & Peppercorn Gravy

with Potato Wedges & Cucumber Salad

Get up to $175 off

Allergens:

Wheat

•Gluten

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

1 packet

Mixed Salad Leaves

350 g

Lamb rump

1 sachet

Gravy Granules

Cucumber

1 sachet

Classic Roast Seasoning

1 packet

Worcestershire Sauce

2 packet

Potato

Nutrition Values

Calories532 kcal

Energy (kJ)2230 kJ

Fat25.6 g

of which saturates14.4 g

Carbohydrate19.2 g

of which sugars5.5 g

Dietary Fibre3.2 g

Protein35.1 g

Cholesterol102 mg

Sodium955 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.

• Meanwhile, boil the kettle. Cut potato into wedges. Slice cucumber into half-moons. Crush black peppercorns (see ingredients) with a mortar and pestle, or in their sachet using a rolling pin. • Combine Aussie spice blend and a drizzle of olive oil in a small bowl. Season. • Place potato on a lined oven tray. 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 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, cover with foil and set aside to rest for 10 minutes. • In a medium bowl, combine gravy granules, peppercorns, Worcestershire sauce (see ingredients) and the boiling water (1/2 cup 2p/ 1 cup 4p), whisking, until smooth, 1 minute.
TIP: The lamb will keep cooking as it rests!

• In a bowl, combine mixed salad leaves, cucumber, a drizzle of vinegar and olive oil. Season to taste. • Thinly slice lamb. • Divide spiced lamb rump, potato wedges and cucumber salad between plates. • Pour peppercorn gravy over lamb to serve. Enjoy!