HelloHero: Chermoula-Spiced Honey Lamb

Name: HelloHero: Chermoula-Spiced Honey Lamb with Roast Veggie Toss & Double 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 Potato; 1 packet silverbeet; 1 portion cauliflower; 2 clove garlic; 2 packet Greek-style yoghurt; drizzle vinegar (balsamic or white wine)

with Roast Veggie Toss & Double Garlic Yoghurt

Get up to $200 off!

Our lamb rump is taken to the next level when rubbed with our chermoula spice and honey concoction. With a bountiful 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 and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

Lamb Rump

Beetroot

Potato

1 packet

silverbeet

1 portion

cauliflower

2 clove

garlic

2 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1874 kJ

Calories448 kcal

Fat12.2 g

of which saturates4.9 g

Carbohydrate33.2 g

of which sugars21.7 g

Dietary Fibre9.7 g

Protein49.8 g

Sodium816 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying 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 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.

• While the lamb is cooking, cut beetroot into 1cm chunks. Cut potato into bite-sized chunks. Roughly chop silverbeet. Cut cauliflower into small florets. • Place veggies on a lined oven tray. 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 silverbeet and a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide roast veggie toss between bowls. Top with chermoulaspiced honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!