Sweet-Soy Seared Lamb Rump
with Roast Veggie Toss & Sriracha Mayo
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
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 Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 bag
baby spinach leaves
Not included in your delivery
1
olive oil
½ tbs
water
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Instructions
• 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!