Chermoula-Spiced Honey Lamb

Name: Chermoula-Spiced Honey Lamb with Sesame Roast Veggie Toss & Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sachet chermoula spice blend; 1 tsp honey; 1 packet lamb rump; 1 beetroot; 1 carrot; 1 potato; 1 bag Peeled & Chopped Pumpkin; 1 sachet sesame seeds; 2 clove garlic; 1 bag baby spinach leaves; 1 drizzle vinegar (balsamic or white wine); 1 packet Greek-style yoghurt

with Sesame Roast Veggie Toss & Garlic Yoghurt

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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.

Tags:

Calorie Smart

•Dietitian approved

Allergens:

Sesame

•Milk

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

lamb rump

beetroot

carrot

potato

1 bag

Peeled & Chopped Pumpkin

1 sachet

sesame seeds

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

2 clove

garlic

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

honey

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

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!