Dukkah Lamb Rump & Roast Veggie Salad
with Onion Chutney & Fetta
This tender roast lamb is the ultimate crowd pleaser, and even better with the roast veggie salad. Sweet Onion chutney cuts the lamb's richness, and the creamy fetta is the perfect garnish.
This recipe is under 650kcal per serving and under 40g 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 bag
Potato, Carrot & Zucchini Mix
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 bag
baby spinach leaves
1 packet
onion chutney
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump 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 the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
• While veggies are roasting, evenly spread dukkah on a plate. Lay lamb on dukkah, turning to coat. Transfer, fat-side up, to 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
• When veggies are done, add baby spinach leaves to oven tray. Toss to combine. Season to taste. • Slice dukkah lamb. • Divide lamb and roast veggie salad between plates. • Top with onion chutney and crumble over fetta cubes to serve. Enjoy!