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Peppercorn Lamb Rump & Spiced Veggie Fries

Peppercorn Lamb Rump & Spiced Veggie Fries

with Tomato Salad & Mayo

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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.

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

Tags:Under 30g carbsEasy PrepUnder 650kcal
Allergens:Eggs

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb rump

1

beetroot

1

carrot

1

white turnip

½ sachet

black peppercorns

1

tomato

1 bag

salad leaves

1 packet

mayonnaise

(ContainsEggs)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2661 kJ
Fat35.8 g
of which saturates15.9 g
Carbohydrate21.1 g
of which sugars15.6 g
Dietary Fibre9.2 g
Protein35.9 g
Sodium873 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 oven to 220°C/200°C fan-forced. Lightly score the fat of lamb rump 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 a 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.

2

• While the lamb is cooking, cut beetroot, carrot and white turnip into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat, spread out evenly, then bake until tender, 25-30 minutes. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a small bowl, combine black peppercorns and a drizzle of olive oil.

3

• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and cover with foil to rest for 10 minutes. • Roughly chop tomato. In a medium bowl, add mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season and toss to coat.

TIP: The meat will keep cooking as it rests!

4

• Slice peppercorn lamb rump. • Divide lamb, spiced veggie fries and tomato salad between plates. • Pour any resting juices over lamb. Serve with mayonnaise.