• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. 
• Lightly score lamb rump 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 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 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!

TIP: Use two oven trays if necessary.

• While lamb is resting, roughly chop cucumber and coriander.  
• In a medium bowl, combine the mayonnaise and a drizzle of the vinegar. 
• Add slaw mix, mixed salad leaves and cucumber, tossing to combine. Season to taste with salt and pepper. 

• Slice roast lamb. 
• Divide creamy slaw and Sichuan-glazed roast lamb rump between plates. 
• Spoon over any resting juices. Garnish with crispy shallots and coriander to serve. Enjoy!