Easy Mexican Lamb Rump & Tomato Salsa

Name: Easy Mexican Lamb Rump & Tomato Salsa with Radish Slaw & Potato Wedges
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet lamb rump; 2 potato; 1 stalk celery; 1 radish; 1 sachet Tex-Mex spice blend; 1 tsp honey; 1 packet Shredded Cabbage Mix; 1 packet mayonnaise; drizzle white wine vinegar; 1 packet roasted tomato salsa

with Radish Slaw & Potato Wedges

Get up to $175 off

Lamb rump is usually served drizzled in a mint sauce, but we dare you to try out this Mexican twist! Succulent lamb is smothered in Mexican spices and honey for unbelievable flavour. With accompaniments like potato wedges and a fresh and crunchy slaw, who could possibly resist?

Allergens:

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

1 stalk

celery

radish

1 sachet

Tex-Mex spice blend

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

1 packet

roasted tomato salsa

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3247 kJ

Fat41.2 g

of which saturates16.7 g

Carbohydrate42.9 g

of which sugars24.3 g

Protein38.4 g

Sodium878 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 Paper

•Baking Tray

Cooking Steps

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

• 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. 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!