Roasted Lamb Rump & Pesto Butter Sauce
with Salt & Vinegar Roasted Potatoes
You know you’re in for a good night when the only thing standing between you and this classy pub-style meal is a matter of minutes. With only the most tender lamb rump cut, buttery pesto sauce and roasted chunks of potato splashed with vinegar, you 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
1 packet
lamb rump
3
potato
2 clove
garlic
1
onion
2
radish
1
tomato
1 bag
salad leaves
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
white wine vinegar
20 g
butter
(Contains Milk; )
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a 1cm criss-cross pattern. Season the lamb all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook the lamb, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover the lamb with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, cut the potato into bite-sized chunks, then place on a second lined oven tray. Drizzle with olive oil, add the salt and season with pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
While the potatoes are roasting, finely chop the garlic. Finely chop the red onion. Thinly slice the radish and tomato. In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add the radish, tomato and mixed salad leaves. Set aside.
While the lamb is resting, wipe out the pan, then return to a medium heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 2-3 minutes. Add the garlic and the butter and cook, stirring, until fragrant, 1 minute. Stir through the basil pesto and any lamb resting juices. Season to taste.
Slice the roasted lamb rump. Add the white wine vinegar to the roasted potatoes and toss to coat. Toss the salad. Divide the lamb, radish salad and salt and vinegar roasted potatoes between plates. Spoon the pesto butter sauce over the lamb to serve.
