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.
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
1 packet
Balsamic Glaze
350 g
Lamb rump
1 packet
Chargrilled Capsicum Relish
1 packet
Rocket leaves
2
Courgette
1
Radish
1 drizzle
olive oil
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump 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 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 a 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!
• 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 to taste. Transfer to a bowl and set aside to cool.
• To the bowl with courgette, add rocket leaves, radish and balsamic glaze.
Toss to combine and season.
• Thinly slice lamb.
• Divide roast lamb rump and balsamic courgette salad between plates.
• Top lamb with chargrilled capsicum relish to serve. Enjoy!