Name: Mexican Double Lamb Rump & Tomato Salsa with Radish Slaw & Potato Wedges
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 700 g Lamb rump; 1 packet roasted tomato salsa; 1 sachet Tex-Mex Spice Blend; 1 Celery; 2 packet Potato; 1 packet Shredded Cabbage Mix; 1 Radish

HelloFresh

Recipes

Mexican Recipes

Mexican Double Lamb Rump & Tomato Salsa

with Radish Slaw & Potato Wedges

Get up to $175 off

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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

700 g

Lamb rump

1 packet

roasted tomato salsa

1 sachet

Tex-Mex Spice Blend

Celery

2 packet

Potato

1 packet

Shredded Cabbage Mix

Radish

Nutrition Values

Calories1050 kcal

Energy (kJ)4380 kJ

Fat61.1 g

of which saturates29.4 g

Carbohydrate17.7 g

of which sugars7.5 g

Dietary Fibre3.2 g

Protein66.4 g

Cholesterol203 mg

Sodium804 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.

Cooking Steps

If you've doubled lamb rump, follow instruction as above.

---------------------CCM TEXT------------------ • Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a criss-cross pattern. • Place lamb, 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.

• Meanwhile, cut potato into wedges. Thinly slice celery and radish. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes.

If you've doubled your lamb rump, spread over two trays if your tray is getting crowded.

--------------------CCM TEXT----------------------- • Meanwhile, combine Tex-Mex spice blend and a drizzle of olive oil in a small bowl. Season. • Once seared, transfer lamb, fat-side up, to a second lined oven tray (spread over two trays if your tray is getting crowded!). Use the back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven and drizzle with the honey. Cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!

• In a large bowl, combine shredded cabbage mix, celery, radish, mayonnaise and a drizzle of white wine vinegar. Season to taste. • Slice lamb rump. • Divide Mexican lamb rump, potato wedges and radish slaw between plates. • Top lamb with roasted tomato salsa to serve. Enjoy!