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.
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.
1 sachet
chermoula spice blend
2 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
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
• 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. TIP: Cook lamb in batches for the best results.
• While the lamb is cooking, cut beetroot into 1cm chunks. Cut carrot and potato into bite-sized chunks. Slice 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!
• 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 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!