with Creamy Slaw & Crispy Shallots
It's roast lamb, but not as you know it! We're using our mild, yet flavourful Sichuan garlic paste 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 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Lamb rump
1 packet
Cucumber
1
Shredded cabbage mix
1 bag
Baby spinach leaves
1 bag
Crispy shallots
1 packet
Garlic aioli
1 packet
Sichuan garlic paste
1 packet
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the 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.
• Transfer lamb, fat-side up, to lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven and top with Sichuan garlic paste. Cover with foil and set aside to rest for 10 minutes. TIP: The lamb will keep cooking as it rests!
• While lamb is resting, roughly chop cucumber. • To bowl, add garlic aioli a drizzle of vinegar. Mix to combine. • Add shredded cabbage mix, cucumber and baby spinach leaves, tossing to combine. Season.
• Slice Sichuan-glazed roast lamb. • Divide creamy slaw between bowls. Top with the lamb and spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!
2167
kJ
Energy (kJ)
33.3
g
Fat
5.9
g
of which saturates
19.6
g
Carbohydrate
14.5
g
of which sugars
42.9
g
Protein
818
mg
Sodium
