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.
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.
Ingredients
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
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
Nutritional Values
Utensils
Instructions
• 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.
• When the veggies are done, add baby spinach leaves to the oven tray. Toss to combine. Season to taste.
• Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with caramelised onion and crumble over fetta cubes to serve. Enjoy!