HelloHero: Herby Honey Lamb
with Roast Veggie Toss & Garlic Yoghurt
Our lamb rump is taken to the next level when rubbed with our herby honey concoction. With a bountiful roast veggie toss, you can indulge in this meal whilst knowing that it is light on the carbs.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Beetroot
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
2
Garlic
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
350 g
Lamb Rump
1
Potato
1
Pumpkin
1
Silverbeet
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below left). Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine garlic & herb spice blend, the honey and a generous drizzle of olive oil. Season with salt and pepper. Set aside. • 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 rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut beetroot into 1cm chunks. Cut potato into bite-sized chunks. Cut cauliflower into small florets. Roughly chop silverbeet. • Place beetroot, potato and cauliflower on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes, add silverbeet to the tray and toss to combine. • Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Brush herby honey oil over lamb. 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!
• While lamb is resting, finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• When veggies are done, add a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide roast veggie toss between bowls. • Top with herby honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!
