Easy Peppercorn Lamb Rump & Veggie Fries
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Easy Peppercorn Lamb Rump & Veggie Fries

Easy Peppercorn Lamb Rump & Veggie Fries

with Cucumber Salad & Mayo

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.

Under 650kcal
Under 30g carbs
Quick Prep
Over 30g protein

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 Time


Serving amount

1 packet

lamb rump





½ sachet

black peppercorns



1 bag

Mixed Salad Leaves

½ packet

Balsamic & Olive Oil Dressing

1 packet


(Contains Egg; )

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)2723 kJ
Fat38 g
of which saturates16.2 g
Carbohydrate24.4 g
of which sugars16.4 g
Protein35.8 g
Sodium974 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.


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat 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 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.


• While the lamb is cooking, cut beetroot and carrot 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. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine black peppercorns and a drizzle of olive oil.


• Place lamb on a second lined oven tray and use the back of a spoon to spread peppercorn mixture over the lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then cover with foil to rest for 10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.

TIP: The meat will keep cooking as it rests!


• Slice peppercorn roasted lamb rump. • Divide lamb, spiced veggie fries and cucumber salad between plates. • Pour any resting juices over lamb. Serve with a dollop of mayonnaise. Enjoy!