Roast Lamb Rump & Wholemeal Couscous Salad

Name: Roast Lamb Rump & Wholemeal Couscous Salad with Mustard Mayo
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet lamb rump; 1 carrot; 1 zucchini; 1 sachet garlic & herb seasoning; ½ lemon; 1 packet wholemeal couscous; 1 sachet vegetable stock powder; ¾ cup boiling water; 1 packet baby spinach leaves; 1 packet Mustard Mayo

with Mustard Mayo

4.5(151)

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Calories

:

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Protein

:

50.1g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Calorie Smart

Under 40g carbs

Allergens:

Gluten
Wheat
Eggs
May contain traces of allergens
Eggs
Soy
Milk

This moreish meal features a tender and rich lamb rump, which pairs perfectly with light and fluffy couscous packed full of roast veggies and baby spinach for extra colour and flavour. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

lamb rump

1

carrot

1

zucchini

1 sachet

garlic & herb seasoning

½

lemon

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 sachet

vegetable stock powder

1 packet

baby spinach leaves

1 packet

Mustard Mayo

(Contains: Eggs; May be present: Milk.)

Not included in your delivery

olive oil

¾ cup

boiling water

Nutritional Values

Energy (kJ)2322 kJ

Fat19.8 g

of which saturates3.7 g

Carbohydrate39.7 g

of which sugars9.3 g

Dietary Fibre11 g

Protein50.1 g

Sodium1226 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced. • 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 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 searing, cut carrot and zucchini into rounds. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 25-30 minutes. • Place lamb on a second lined oven tray and 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 the lamb is resting, boil the kettle. Halve lemon. • To a large bowl, add wholemeal couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with a fork. • Add baby spinach leaves, roasted veggies and a good squeeze of lemon juice to the couscous. Season to taste.