HelloHero: Peppercorn Lamb Rump
with Veggie Fries & Cucumber Salad
You know you’re in for a good night when the only thing standing between you and this classy lamb dish is amatter of minutes. With only the most tender lamb rump cut, a punchy pepper crusting and baked veggie fries,you just can't go wrong.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
lamb rump
1
beetroot
2
carrot
1 sachet
Classic Roast Seasoning
¼ tsp
Cracked Black Pepper
1
cucumber
1 packet
Mixed Salad Leaves
½ packet
balsamic glaze
(Contains Sulphites; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper, then place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut beetroot and carrot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with classic roast seasoning and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine the cracked black pepper and a drizzle of olive oil.
• Place lamb on a second lined oven tray and use the back of a spoon to spread pepper mixture over the lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then cover with foil to rest for 10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic glaze. Toss to coat. Season to taste.
TIP: The meat will keep cooking as it rests!
• Slice peppercorn roasted lamb rump. • Divide lamb, spiced veggie fries and cucumber salad between plates. • Pour any resting juices over lamb. Serve with a dollop of mayonnaise. Enjoy!