Double Chermoula Roast Lamb & Tomato Salad
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Double Chermoula Roast Lamb & Tomato Salad

Double Chermoula Roast Lamb & Tomato Salad

with Red Pesto Pearl Couscous & Fetta

Forget boring, bland salads! This dish is a textural treat featuring tender lamb rump teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.

Allergens:
Gluten
•Wheat
•Milk
•Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1 sachet

chermoula spice blend

1 packet

pearl couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 sachet

vegetable stock powder

1 packet

red pesto

(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )

1 packet

snacking tomatoes

1 packet

mixed salad leaves

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

1.75 cup

boiling water

20 g

butter

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3543 kJ
Calories847 kcal
Fat27.7 g
of which saturates12.3 g
Carbohydrate57.6 g
of which sugars6.5 g
Dietary Fibre5.1 g
Protein89.3 g
Sodium1518 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Tray
•Baking Paper
•Medium Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • 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 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.

2
2

• Transfer, fat-side up, to lined oven tray. In a small bowl, combine chermoula spice blend and a drizzle of olive oil. • Use back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven, drizzle over the honey, and rest for 10 minutes.

TIP: The meat will keep cooking as it rests! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.

3
3

• While the lamb is searing, boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • To remaining pearl couscous, stir through red pesto paste and the remaining butter. Cover to keep warm.

CUSTOM FOR KIDS: Keep some couscous mild! Before adding red pesto, transfer the kids’ portion to a bowl. Stir through half the butter.

4
4

• While the lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice lamb. Serve adults' portion with red pesto pearl couscous, the remaining chermoula roast lamb and tomato salad between bowls. • Crumble over fetta cheese to serve. Enjoy!

CUSTOM FOR KIDS: Serve kids' portion with some chermoula roast lamb and tomato salad.