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Korean-Glazed Roast Lamb Rump

Korean-Glazed Roast Lamb Rump

with Creamy Slaw & Crispy Shallots

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You know you’re in for a good night when the only thing standing between you and this classy low carb lamb dish is a matter of searing and roasting. With only the most tender lamb rump cut, sticky Korean-style glaze and a garlic-infused creamy slaw, you just can’t go wrong.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 30g carbsUnder 650kcal
Allergens:EggsSesameGlutenSoy

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb rump

1 bag

baby spinach leaves

1

cucumber

1 packet

mayonnaise

(ContainsEggs)

1 bag

shredded cabbage mix

1 packet

crispy shallots

1 clove

garlic

½ packet

Korean stir-fry sauce

(ContainsSesame, Gluten, SoyMay be presentEgg, Tree Nuts, Fish, Milk)

Not included in your delivery

olive oil

1 drizzle

rice wine vinegar

1 drizzle

sesame oil

(ContainsSesame)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2606 kJ
Fat38.5 g
of which saturates17.1 g
Carbohydrate14.4 g
of which sugars8 g
Dietary Fibre4.63 g
Protein33.9 g
Sodium661 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern, then season the lamb on all sides. Place the lamb, fat-side down, in a large frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2

While the lamb is cooking, roughly chop the baby spinach leaves and cucumber. Finely chop the garlic.

3

Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking.

4

Remove the lamb from the oven, top with the Korean stir-fry sauce (see ingredients), cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

5

While the lamb is resting, wipe out the frying pan and return to a medium heat with a generous drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a large bowl. Add the mayonnaise, shredded cabbage mix, cucumber, baby spinach, sesame oil and rice wine vinegar to the garlic oil. Season to taste and toss to combine.

6

Slice the Korean-glazed roast lamb. Divide the creamy garlic slaw between bowls. Top with the lamb and spoon over any resting juices. Garnish with the crispy shallots to serve.