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Mediterranean Recipes

Greek-Style Roast Lamb & Olive Salad

Greek-Style Roast Lamb & Olive Salad

Greek-Style Roast Lamb & Olive Salad

with Fetta Cheese

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Who says salads have to be boring? Enjoy this spin on the classic Greek-style salad with a refreshing combination of crunchy vegetables, rich lamb and tangy dressing complete with crumbles of creamy fetta!

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

Tags:

Over 30g protein

•Calorie Smart

•Under 30g carbs

Allergens:

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1

tomato

1

cucumber

1 sachet

dried oregano

1 bag

mixed salad leaves

1 packet

kalamata olives

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Dijon mustard

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)1547 kJ

Fat17.5 g

of which saturates6.7 g

Carbohydrate6.5 g

of which sugars5.6 g

Dietary Fibre3.1 g

Protein45.1 g

Sodium1009 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• 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. 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 (the meat will keep cooking as it rests).

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2

• Meanwhile, roughly chop tomato and cucumber.

3

• While the lamb is resting, in a large bowl, combine Dijon mustard, a pinch of dried oregano, the honey, a drizzle of vinegar and a good drizzle of olive oil. • Add mixed salad leaves, cucumber, tomato, and kalamata olives. Season to taste.

4

• Slice lamb. • Divide Greek-style olive salad between bowls. Top with roast lamb. • Crumble over fetta cubes to serve. Enjoy!

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