[GFYF] NZ Roast Double Lamb Rump & Chargrilled Capsicum Relish
with Balsamic Courgette Salad
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
Ingredients
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites; May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs. )
700 g
Lamb rump
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Rocket leaves
2
Courgette
1
Radish
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. • Season lamb rump all over and place, 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 in batches if your pan is getting crowded). • Increase the 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.
• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes. TIP: The meat will keep cooking as it rests! TIP: Use two oven trays if necessary.
• While lamb is roasting, thinly slice courgette lengthways. Thinly slice radish. • Wipe out frying pan and return to high heat with a drizzle of olive oil. • Cook courgette, turning until tender, 2-3 minutes. Season. Transfer to a bowl and set aside to cool.
• To bowl with courgette, add rocket, radish and balsamic vinaigrette dressing. Toss to combine and season. • Thinly slice lamb. • Divide roast lamb rump and balsamic courgette salad between plates. Top lamb with chargrilled capsicum relish. Enjoy!
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