Name: zzGarlic-Herb Beef Rump & Veggie Fries with Radish Salad
Total time: 40 min
Yield: 2
Cuisine: South American
Ingredients: olive oil; 1 Beef Rump; 1 Potato; 1 Carrot; Garlic; 1 Lemon; 1 Radish; 1 Mixed Salad Leaves

HelloFresh

Recipes

zzGarlic-Herb Beef Rump & Veggie Fries

with Radish Salad

Get up to $175 off

Tags:

Naturally Gluten-Free

•Not Suitable for Coeliacs

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Beef Rump

Potato

Carrot

Garlic

Lemon

Radish

Mixed Salad Leaves

Not included in your delivery

olive oil

Nutrition Values

Calories338 kcal

Energy (kJ)1415 kJ

Fat9.7 g

of which saturates5.3 g

Carbohydrate24.3 g

of which sugars17.1 g

Protein36.9 g

Sodium162 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score fat of lamb rump in a criss-cross pattern. Season lamb on both sides. • In a large frying pan, place lamb fat-side down. Place pan over a medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear lamb on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Meanwhile, cut potato and carrot into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 25-30 minutes.

• Meanwhile, 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 cooking, finely chop garlic. Zest lemon to get a pinch and slice into wedges. • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and chimichurri seasoning until fragrant, 1 minute. • Transfer to a medium bowl, then add lemon zest, a squeeze of lemon juice and stir to combine. Season with salt and pepper.

• Thinly slice radish. • In a large bowl, combine radish, mixed salad leaves, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.

• Slice roast lamb rump and add to chimichurri mixture with any resting juices. • Divide veggie fries, radish salad and lamb between plates. • Serve with any remaining lemon wedges. Enjoy!