Sweet-Soy Seared Lamb Rump
with Roast Veggie Toss & Sriracha Mayo
- Soy
- Gluten(Wheat)
- Eggs
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
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.*
Ingredients
1 packet
lamb rump
1
beetroot
1
carrot
1
Brown Onion
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
sriracha
(May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs; May be present: Soy, Fish, Wheat, Cashew, Almond, Sesame)
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
½ tbs
water
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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 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 beetroot into small chunks. Cut carrot into bite-sized chunks. Cut onion into wedges. • Place the veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are roasting, combine sweet soy seasoning and the water in a small bowl. Season. • Transfer lamb, fat-side up, to a second lined oven tray. • Using the back of a spoon spread the spice mixture over the lamb. 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, combine sriracha, mayonnaise and a splash of water in a second small bowl. Season to taste.
• When the veggies are done, add baby spinach leaves and a drizzle of rice wine vinegar to the tray. Gently toss to combine and season.
• Slice sweet-soy seared lamb rump. • Divide roast veggie toss between plates. Top with lamb. • Pour over any lamb resting juices. Serve with sriracha mayo. Enjoy!
