Sweet-Soy Seared Lamb Rump
with Roast Veggie Toss & Sriracha Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
350 g
Lamb rump
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1 packet
baby leaves
1
Carrot
1
Beetroot
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
Nutrition Values
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. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.
• While the veggies are roasting, combine sweet soy seasoning spice blend and the water in a small bowl. Season. • Using the back of a spoon spread the spice mixture over the lamb. • 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 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 lamb rump. • Divide roast veggie toss between plates. Top with lamb. • Pour over any lamb resting juices. Serve with sriracha mayo. Enjoy!
