Korean-Glazed Roast Lamb Rump
with Creamy Slaw & Crispy Shallots
- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Eggs
- Fish
- Milk
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.*
Ingredients
1 packet
lamb rump
1 bag
baby spinach leaves
1
cucumber
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
Shredded Cabbage Mix
1 packet
Crispy Shallots
1 clove
garlic
½ packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk)
Not included in your delivery
olive oil
1 drizzle
rice wine vinegar
1 drizzle
sesame oil
(Contains: Sesame; )
Nutrition Values
Utensils
Cooking Steps
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.
While the lamb is cooking, roughly chop the baby spinach leaves and cucumber. Finely chop the garlic.
Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking.
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!
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tender, flavourful lamb, though some found the Korean glaze too salty or not a great match.
- Ease of prep: Customers appreciated how quick and easy this gourmet-feeling meal was to prepare, with clear instructions for cooking the lamb.
- Suggestions: Consider adding roasted kumara or potatoes to make the meal more filling; some found the portion size a bit small.
- Next-day meals: Leftovers work well as a cold salad the next day, maintaining great flavour.
- Slaw: While some enjoyed the creamy slaw, others found it bland or an odd pairing with the lamb; adding carrot might improve it.
