Roast Lamb Rump & Mint Sauce

Name: Roast Lamb Rump & Mint Sauce with Turnip Mash & Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet lamb rump; 1 Brown Onion; 1 carrot; 1 bag baby broccoli; 1 sachet Garlic & Herb Seasoning; 2 potato; 1 white turnip; 40 g butter; 2 tbs milk; 1 packet Mint Sauce

with Turnip Mash & Roasted Veggies

Get up to $175 off

What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting, then drizzle over a mint sauce for a subtle zing. Bring extra colour and flavour with an array of roasted veggies, plus creamy parsnip mash and you've got a restaurant-quality dish made by yours truly!

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

Brown Onion

carrot

1 bag

baby broccoli

1 sachet

Garlic & Herb Seasoning

potato

white turnip

1 packet

Mint Sauce

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk; )

2 tbs

milk

(Contains: Milk; )

Nutrition Values

Energy (kJ)3714 kJ

Fat47.5 g

of which saturates26 g

Carbohydrate55 g

of which sugars24.1 g

Protein41.6 g

Sodium771 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

•Medium Saucepan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, 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 on all sides for 30 seconds.

TIP: The lamb will keep cooking as it rests!

• Transfer lamb, fat-side up, to a 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!

• While the lamb is roasting, bring a medium saucepan of lightly salted water to the boil. • Cut onion into wedges. Cut carrot into bite-sized chunks. • Halve any thicker stalks of baby broccoli lengthways, then transfer to a medium bowl with a drizzle of olive oil and a pinch of salt. Toss to combine. • Place onion and carrot on a second lined oven tray, drizzle with olive oil and sprinkle with garlic & herb seasoning. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When the veggies have 10 minutes cook time remaining, add baby broccoli to the tray. Return tray to the oven and roast until tender, a further 10 minutes.

• While the veggies are roasting, peel potato and white turnip. • Cut potato and turnip into small chunks.

Little cooks: Older kids can help peel the veggies under adult supervision.

• Cook potato and turnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. • Drain and return to the saucepan. • Add the butter, milk and a generous pinch of salt. Mash until smooth and cover to keep warm.

Little cooks: Get those muscles working and help mash the veggies!