Dukkah Lamb Rump & Roast Veggie Salad

Name: Dukkah Lamb Rump & Roast Veggie Salad with Caramelised Onion & Fetta
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet lamb rump; 1 beetroot; 1 sweet potato; 1 carrot; 1 sachet dukkah; ½ tbs water; 1 red onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 bag baby spinach leaves; 1 packet Fetta Cubes

with Caramelised Onion & Fetta

Up to 180$ + Free Treats / Extras for Life

It's roast lamb, but not as you know it! We're using our flavourful and earthy dukkah to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a low-carb and nutritious meal that's fit for even the fussiest eaters.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Dietitian approved

•Over 30g protein

•Calorie Smart

•Under 30g carbs

Allergens:

Sesame

•Almond

•Milk

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

beetroot

sweet potato

carrot

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

red onion

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

½ tbs

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2065 kJ

Fat16 g

of which saturates5 g

Carbohydrate36.2 g

of which sugars26.3 g

Protein50.4 g

Sodium702 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

Cooking Steps

• 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.

• While lamb is cooking, cut beetroot into thin wedges. • Cut sweet potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.

• While the veggies are roasting, evenly spread dukkah on a plate. Lay lamb on dukkah, turning to coat. Transfer, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.

TIP: Press down firmly to help the dukkah stick to the lamb. TIP: The meat will keep cooking as it rests!

• While the lamb is resting, thinly slice red onion. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium, then add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add lamb resting juices, stir to combine, then remove from the heat. Set aside.