Easy Double 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.
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
Ingredients
2 packet
lamb rump
1
beetroot
2
carrot
½ sachet
black peppercorns
1
cucumber
1 bag
Mixed Salad Leaves
1 packet
mayonnaise
(Contains Egg; )
½ packet
Balsamic & Olive Oil Dressing
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• 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 medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides, in batches, for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is searing, 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!
