Double Roast Lamb Rump & Chargrilled Capsicum Relish

Name: Double Roast Lamb Rump & Chargrilled Capsicum Relish with Balsamic Courgette Salad
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Balsamic Glaze; 700 g Lamb rump; 1 packet Chargrilled Capsicum Relish; 1 packet Rocket leaves; 2 Courgette; 1 Radish; 1 drizzle olive oil

with Balsamic Courgette Salad

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Tender lamb rump meets smokey-sweet chargrilled capsicum relish in this flavour-packed feast! With a fresh courgette salad and a tangy balsamic twist, it’s a vibrant, juicy number that’s big on taste and made to impress.

Allergens:

Sulphites

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

Total45 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Balsamic Glaze

700 g

Lamb rump

1 packet

Chargrilled Capsicum Relish

1 packet

Rocket leaves

Courgette

Radish

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories990 kcal

Energy (kJ)4140 kJ

Fat56.9 g

of which saturates29.4 g

Carbohydrate13.8 g

of which sugars11.9 g

Dietary Fibre3.6 g

Protein66.3 g

Cholesterol203 mg

Sodium535 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 Paper

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.
• 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: 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!