Easy Double Roast Lamb & South American Potatoes
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Easy Double Roast Lamb & South American Potatoes

Easy Double Roast Lamb & South American Potatoes

with Salsa Verde & Slaw

This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!

Tags:
Quick Prep
Allergens:
Egg

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

2

potato

1 sachet

South American Seasoning

1 packet

coriander

½ pinch

chilli flakes

1

carrot

1 packet

Shredded Cabbage Mix

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)4822 kJ
Fat61.1 g
of which saturates30.2 g
Carbohydrate42.7 g
of which sugars21.9 g
Protein69.4 g
Sodium908 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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Lightly score fat of lamb rump in a criss-cross pattern. Season lamb on both sides. • In a large frying pan, place lamb fat-side down. Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes (cook in batches if your pan is crowded). • Increase heat to high, then sear lamb on all sides for 30 seconds.

2
2

• Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

3
3

• Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

4
4

• While the lamb is roasting, finely chop coriander. • In a small bowl, combine coriander, olive oil (2 tbs 2 people / 1/4 cup 4 people) and a pinch of chilli flakes (if using). Season and set aside.

5
5

• Grate carrot. • In a large bowl, combine carrot, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste.

6
6

• Slice roast lamb rump. • Divide South American potatoes, slaw and lamb between plates. Top lamb with salsa verde. • Serve with mayonnaise. Enjoy!