Roasted Lamb & Sweet Potato Wedges

Name: Roasted Lamb & Sweet Potato Wedges With Cucumber Salad & Fetta
Total time: 45m
Yield: 2
Ingredients: 1 Cucumber; 1 sachet Chermoula Spice Blend; 1 packet Fetta Cubes; 350 g Lamb Rump; 1 packet Mixed Salad Leaves; ½ Red Onion; 2 Sweet Potato; 1 drizzle olive oil; ¼ cup vinegar (white wine or rice wine)

With Cucumber Salad & Fetta

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Calories

484 kcal

Protein

46.7g protein

Difficulty

Easy

Calorie Smart

Allergens:

Milk
Soy
May contain traces of allergens

This Middle Eastern-inspired dish is all about delicious aromas and complementary textures. We've encrusted the tender lamb with a nutty, crunchy dukkah blend before roasting it alongside beautifully caramelised sweet potato wedges. Served with a refreshing cucumber salad and salty fetta, this dinner balances richness with freshness for an aromatic delight. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Cucumber

1 sachet

Chermoula Spice Blend

(Contains: Soy, May contain traces of allergens;)

1 packet

Fetta Cubes

(Contains: Milk;)

350 g

Lamb Rump

1 packet

Mixed Salad Leaves

Red Onion

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2030 kJ

Calories484 kcal

Fat22.4 g

of which saturates8.1 g

Carbohydrate37.3 g

of which sugars17.2 g

Dietary Fibre8.6 g

Protein46.7 g

Cholesterol28.5 mg

Sodium729 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Roast Tips!’ (below left). Preheat oven to
220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross
pattern. Season lamb all over with salt and pepper
and place, fat-side down, in a large frying pan (no
need for oil!).
• Place pan over medium heat and cook undisturbed
until golden, 10-12 minutes.
• Increase 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, thinly slice red onion (see ingredients).
• In a small bowl, combine the vinegar and a good
pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it
to pickling liquid. Add enough water to just cover
onion. Set aside.
• Roughly chop cucumber.
• Slice sweet potato in wedges.

• Transfer lamb, fat-side up, to a lined oven tray.
• Season lamb with chermoula spice blend, turning
to coat and 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!

• Place sweet potato on a second lined oven tray.
• Drizzle with olive oil, season and toss to coat.
• Bake until tender, 25-30 minutes.

• Drain pickled onion.
• Just before serving, in a medium bowl, combine
chopped cucumber, pickled onion and mixed
salad leaves with a drizzle of olive oil.
• Season to taste.