HelloHero: Herby Honey Lamb

Name: HelloHero: Herby Honey Lamb with Roast Veggie Toss & Double Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 sachet garlic & herb seasoning; 1 tsp honey; 1 packet Lamb Rump; 1 Beetroot; 1 Potato; 1 portion cauliflower; 1 packet silverbeet; 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 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

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

garlic & herb seasoning

1 packet

Lamb Rump

Beetroot

Potato

1 portion

cauliflower

1 packet

silverbeet

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

•Large Frying Pan

•Baking Paper

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 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!

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