HelloHero: Double Chermoula-Spiced Honey Lamb
with Roast Veggie Toss & Garlic Yoghurt
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.
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.
Ingredients
1 sachet
chermoula spice blend
2 packet
Lamb Rump
1
Beetroot
1
Potato
1 packet
silverbeet
1 portion
cauliflower
2 clove
garlic
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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 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!