Double Roast Lamb Rump & Warming Wholemeal Couscous Salad

Name: Double Roast Lamb Rump & Warming Wholemeal Couscous Salad with Mustard Mayo
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 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 bag baby spinach leaves; 1 packet Mustard Mayo

with Mustard Mayo

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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.

Allergens:

Gluten

•Wheat

•Eggs

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

carrot

zucchini

1 sachet

garlic & herb seasoning

lemon

1 packet

wholemeal couscous

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

1 sachet

vegetable stock powder

1 bag

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)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

Cooking Steps

• 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.

• 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.

• 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.