Sriracha & Honey Butter Lamb Rump
with Veggie Toss & Soy-Mayo Drizzle
Add a little bit of spice to dinner tonight with the help of tangy sriracha sauce to really liven this roast lamb up. On a bed of wholesome veggies and then drizzled with soy mayo, this rump is salivatingly good.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1 packet
lamb rump
1
beetroot
1
carrot
1
red onion
1 packet
sriracha
(May be presentEgg, Gluten, Tree Nuts, Sesame, Fish, Soy, Milk)1 packet
mayonnaise
(ContainsEggs)1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
honey
10 g
butter
(ContainsMilk)1 drizzle
soy sauce
(ContainsGluten, Soy)1 drizzle
rice wine vinegar
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 undisturbed until golden, 10-12 minutes. Increase the heat to high, then sear the lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is searing, cut the beetroot into small chunks. Cut the carrot into bite-sized chunks. Cut the red onion into wedges. Place the veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
While the veggies are roasting, combine the sriracha, honey and a pinch of salt and pepper in a small bowl. Place the lamb on a second lined oven tray, then place the butter over the lamb to melt. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove from the oven, drizzle over the sriracha-honey mixture and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, combine the mayonnaise, soy sauce and a splash of water in a second small bowl. Season to taste.
When the veggies are done, add the baby spinach leaves and a drizzle of rice wine vinegar to the tray. Gently toss to combine and season.
Slice the sriracha and honey butter lamb rump. Divide the roast veggie toss between plates. Top with the lamb. Pour over any lamb resting juices. Drizzle over the soy mayo to serve.