HelloHero: Peppercorn Lamb Rump

Name: HelloHero: Peppercorn Lamb Rump with Veggie Fries & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 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; 1 packet mayonnaise

with Veggie Fries & Cucumber Salad

Get up to $175 off

You know you’re in for a good night when the only thing standing between you and this classy lamb dish is a matter of minutes. With only the most tender lamb rump cut, a punchy pepper crusting and baked veggie fries, you just can’t go wrong

Tags:

Bestseller

Allergens:

Sulphites

•Eggs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb rump

Beetroot

Carrot

1 sachet

Classic Roast Seasoning

¼ tsp

Cracked Black Pepper

cucumber

1 packet

Mixed Salad Leaves

½ packet

balsamic glaze

(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy. )

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Cashew, Almond, Sesame, Soy, Wheat. )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2754 kJ

Calories658 kcal

Fat38.2 g

of which saturates15.4 g

Carbohydrate27.2 g

of which sugars17.4 g

Dietary Fibre9.5 g

Protein35.8 g

Sodium970 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 Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

• See ‘Top Steak 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 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 with salt and pepper. 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 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 peppercorn 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, cucumber and balsamic glaze (see ingredients). 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!