Double Roast Lamb Rump & Warming Wholemeal Couscous Salad
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Double Roast Lamb Rump & Warming Wholemeal Couscous Salad

Double Roast Lamb Rump & Warming Wholemeal Couscous Salad

with Mustard Mayo

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.

Tags:
Quick Prep
Allergens:
Gluten
Wheat
Egg

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1

carrot

1

zucchini

1 sachet

garlic & herb seasoning

½

lemon

1 packet

wholemeal couscous

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

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

Mustard Mayo

(Contains Egg; May be present: Milk. )

Not included in your delivery

olive oil

¾ cup

boiling water

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Nutritional Values

Energy (kJ)3246 kJ
Fat27.2 g
of which saturates6.1 g
Carbohydrate39.7 g
of which sugars9.4 g
Protein88.3 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • 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. • 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: Divide lamb over two pans if your pan is getting crowded.

2
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! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.

3
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 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with fork. • To the couscous, add baby spinach leaves, roast veggies and a good squeeze of lemon juice. Season to taste.

4
4

• Slice lamb. • Divide warming wholemeal couscous salad between bowls. • Top with roast lamb and drizzle over mustard mayo to serve. Enjoy!