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Double Chermoula-Spiced Honey Lamb
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Double Chermoula-Spiced Honey Lamb

Double Chermoula-Spiced Honey Lamb

with Sesame Roast Veggie Toss & Garlic Sauce

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.

Quick Prep
Dietitian approved

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


Serving amount

1 sachet

chermoula spice blend

2 packet

lamb rump

1 bag

Potato, Carrot & Zucchini Mix

1 sachet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp



vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)3033 kJ
Fat25.7 g
of which saturates5.9 g
Carbohydrate31.8 g
of which sugars12.6 g
Protein88.5 g
Sodium925 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• 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. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump 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 (starting the lamb in a cold pan helps the fat melt without burning). Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Use extra honey and olive oil for the extra lamb. Use a second large frying pan if your pan is getting crowded.


• While lamb is searing, place potato, carrot & zucchini mix 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 mixture 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! TIP: Spread lamb over a second lined oven tray if your tray is getting crowded.


• 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. Add a dollop of garlic sauce to serve. Enjoy!