HelloHero: Herby Honey Lamb
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HelloHero: Herby Honey Lamb

HelloHero: Herby Honey Lamb

with Roast Veggie Toss & Garlic Yoghurt

Our lamb rump is taken to the next level when rubbed with our herby honey concoction. With a bountiful roast veggie toss, you can indulge in this meal whilst knowing that it is light on the carbs.

Tags:
Over 30g protein
•Calorie Smart
Allergens:
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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Garlic & Herb Seasoning

1

Lamb Rump

1

Beetroot

1

Potato

1

Pumpkin

1

Silverbeet

2

Garlic

1

Greek-Style Yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

honey

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Nutritional Values

Energy (kJ)2109 kJ
Calories504 kcal
Fat22.1 g
of which saturates8.7 g
Carbohydrate46.3 g
of which sugars30.7 g
Dietary Fibre9.4 g
Protein51.6 g
Sodium756 mg
The average adult daily energy intake is 8700 kJ

Instructions

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

• While the lamb is cooking, cut beetroot into 1cm chunks. Cut potato and pumpkin into bite-sized chunks. Roughly chop silverbeet. • 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!

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

• 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 chermoula spiced honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!