Sticky Apricot-Glazed Lamb Rump
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Sticky Apricot-Glazed Lamb Rump

Sticky Apricot-Glazed Lamb Rump

with Veggie Fries & Avocado Salad

You know you’re in for a good night when the only thing standing between you and this classy low-carb lamb dish is a matter of minutes. With only the most tender lamb rump cut, sticky apricot sauce and baked veggie fries, you just can’t go wrong.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 30g carbs
Over 30g protein
Allergens:
Milk

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

1 packet

lamb rump

2

carrot

1

beetroot

2 clove

garlic

1 bag

parsley

1

avocado

1 bag

Mixed Salad Leaves

½ packet

Apricot Sauce

½ sachet

vegetable stock powder

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

10 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2719 kJ
Fat37.6 g
of which saturates17.2 g
Carbohydrate22.8 g
of which sugars16.9 g
Dietary Fibre11 g
Protein34.5 g
Sodium717 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 Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Lightly score 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 pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase 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.

2
2

• While the lamb is cooking, cut carrot and beetroot into fries. • Place veggie fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender,25-30 minutes.

3
3

• While the veggie fries are baking, 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 tray from oven and cover lamb with foil to rest for 10 minutes.

4
4

• While the lamb is roasting, finely chop garlic and parsley. Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine a drizzle of white wine vinegar and olive oil, then season. Add avocado and mixed salad leaves to the dressing. Toss to coat and set aside.

5
5

• While the lamb is resting, combine apricot sauce (see ingredients), vegetable stock powder (see ingredients) and a dash of water in a small bowl. • Return the frying pan to medium heat. Cook garlic and parsley until fragrant, 1 minute. • Add apricot glaze and the butter, then cook until heated through and slightly reduced, 1 minute. Stir through any lamb resting juicesuntil combined.

6
6

• Slice roasted lamb. • Divide lamb, veggie fries and avocado salad between plates. Spoon sticky apricot sauce over lamb to serve. Enjoy!