Double Spiced Roast Lamb & Golden Goddess Dressing
with Fattoush-Style Salad
- Gluten
- Soy
- Wheat
- Sesame
- Soy
- May contain traces of allergens
- Milk
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.
Ingredients
2 packet
lamb rump
1 sachet
chermoula spice blend
(May be present: Soy.)
3
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1
cucumber
1
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)
Utensils
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!
