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Chermoula-Spiced Honey Lamb
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Chermoula-Spiced Honey Lamb

Chermoula-Spiced Honey Lamb

with Sesame Roast Veggie Toss & Garlic Yoghurt

Our lamb rump is taken to the next level when rubbed with our chermoula spice and honey concoction. With a bountiful sesame-laced roast veggie toss, you can induldge in this meal whilst knowing that it is light on the carbs.

This recipe is under 650kcal per serving.

Under 650kcal
Quick Prep
Dietitian approved

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


Serving amount

1 sachet

chermoula spice blend

1 packet

lamb rump







1 bag

Peeled & Chopped Pumpkin

1 sachet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

2 clove


1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp


1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2193 kJ
Fat14.4 g
of which saturates4.3 g
Carbohydrate44 g
of which sugars29.3 g
Protein53 g
Sodium711 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. In a small bowl, combine chermoula spice blend, the honey and a generous drizzle of olive oil. Season. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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.


• While the lamb is cooking, cut beetroot into 1cm chunks. Cut carrot and potato into bite-sized chunks. Place carrot, potato and peeled & chopped pumpkin on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. • Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Brush chermoula oil over lamb. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


• While lamb is resting, finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.


• When veggies are done, add baby spinach leaves and a drizzle of the vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. • Divide sesame-roasted veggie toss between bowls. Top with chermoula-spiced honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!