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.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Quick Prep
Allergens:
Sesame
Milk

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

1 packet

lamb rump

1

beetroot

1

carrot

1

potato

1

brown onion

1 packet

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

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)1926 kJ
Fat13.2 g
of which saturates3.9 g
Carbohydrate35.5 g
of which sugars24.2 g
Dietary Fibre12.9 g
Protein48.8 g
Sodium716 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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 to taste. • 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.

2
2

• While the lamb is cooking, cut beetroot into 1cm chunks. • Cut carrot and potato into bite-sized chunks. • Slice brown onion into wedges. • Place veggies 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!

3
3

• 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.

4
4

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