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Dukkah Lamb Rump & Roast Veggie Salad
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Dukkah Lamb Rump & Roast Veggie Salad

Dukkah Lamb Rump & Roast Veggie Salad

with Caramelised Onion & Fetta

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
Under 650kcal
Under 30g carbs
Allergens:
Sesame
Almond
Milk

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
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1

beetroot

1

sweet potato

1

carrot

1 sachet

dukkah

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

1

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

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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!

4
4

• 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.

5
5

• When the veggies are done, add baby spinach leaves to the oven tray. Toss to combine. Season to taste.

6
6

• Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with caramelised onion and crumble over fetta cubes to serve. Enjoy!