Double Spiced Roast Lamb & Golden Goddess Dressing

Name: Double Spiced Roast Lamb & Golden Goddess Dressing with Fattoush-Style Salad
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 packet lamb rump; 1 sachet chermoula spice blend; 3 mini flour tortillas; 1 cucumber; 1 tomato; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet Golden Goddess Dressing

with Fattoush-Style Salad

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Our spiced lamb, colourful veggies and crispy tortillas elevate the humble salad for a meal packed with flavour and texture. Drizzle over our golden goddess dressing to really bring this dish together with zesty and herby goodness.

Tags:

Over 30g protein

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

lamb rump

1 sachet

chermoula spice blend

(May be present: Soy.)

mini flour tortillas

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

cucumber

tomato

1 packet

mixed salad leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2932 kJ

Calories701 kcal

Fat28.8 g

of which saturates6.8 g

Carbohydrate26.1 g

of which sugars6.1 g

Dietary Fibre5 g

Protein82 g

Sodium976 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Place lamb rump, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. • Meanwhile, in a small bowl, combine chermoula spice blend and a drizzle of olive oil.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Cook lamb in batches if your pan is getting crowded.

• Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon. • 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 lamb is resting, brush mini flourtortillas with olive oil and season with salt and pepper. • Bake tortillas directly on a wire oven rack until slightly golden, 5-8 minutes. • While tortillas are baking, thinly slice cucumber into rounds. • Cut tomato into thin wedges.

• Roughly chop or tear baked tortillas. • In a large bowl, combine the honey, a drizzle of vinegar and olive oil. Add cucumber, mixed salad leaves, tortilla pieces and toss to combine. Season to taste. • Slice lamb rump. Divide fattoush-style salad between bowls. Top with spiced roast lamb. Drizzle with golden goddess dressing to serve. Enjoy!