Sweet-Soy Seared Lamb Rump
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Sweet-Soy Seared Lamb Rump

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.

Tags:
Calorie Smart
Under 30g carbs
Over 30g protein
Allergens:
Gluten
Soy
Egg

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

1

beetroot

1

carrot

1

Brown Onion

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

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

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Nutrition Values

Energy (kJ)2627 kJ
Fat36.3 g
of which saturates14.5 g
Carbohydrate27 g
of which sugars19.4 g
Dietary Fibre10.8 g
Protein31 g
Sodium1084 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 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.

2
2

• 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.

3
3

• 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!

4
4

• While the lamb is roasting, combine sriracha, mayonnaise and a splash of water in a second small bowl. Season to taste.

5
5

• 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.

6
6

• 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!