with Creamy Slaw & Crispy Shallots
It's roast lamb, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent lamb rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Lamb rump
1 packet
Garlic Stir-Fry Sauce
1 packet
Apple
1
Garlic
1 clove
Mayonnaise
1 packet
Vinegar
drizzle
Shredded cabbage mix
1 packet
Baby spinach leaves
1 packet
Crispy shallots
1 sachet
• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and top with garlic stir-fry sauce. Cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• While lamb is resting, thinly slice apple into thin wedges. Finely chop garlic. • Wipe out frying pan and return to medium heat with a generous drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a large bowl. • To garlic oil bowl, add mayonnaise and a drizzle of the vinegar. Stir to combine. • Add shredded cabbage mix, apple and baby spinach leaves, tossing to combine. Season to taste with salt and pepper.
• Slice lamb rump. • Divide creamy slaw and Sichuan-style glazed lamb rump between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy
• Slice garlic-glazed roast lamb. • Divide creamy slaw and lamb between plates. Spoon over any resting juices. • Garnish with crispy shallots to serve. Enjoy
2101
kJ
Energy (kJ)
502
kcal
Calories
30
g
Fat
5.7
g
of which saturates
23.1
g
Carbohydrate
17.8
g
of which sugars
5.6
g
Dietary Fibre
42.6
g
Protein
821
mg
Sodium
