Lamb & Dukkah Roast Veggies

Name: Lamb & Dukkah Roast Veggies with Jewelled Pearl Couscous & Yoghurt Dressing
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Pearl Couscous; 1 sachet Vegetable Stock Powder; 1 packet Currants; 1 packet Baby Spinach Leaves; 1 sachet Dukkah; 1 Cauliflower; 2 Garlic; 1 packet Flaked Almonds; 1 Lemon; 1 Dutch Carrots; 400 g Butterflied Lamb; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 Sweet Potato

with Jewelled Pearl Couscous & Yoghurt Dressing

Up to 180$ + Free Treats / Extras for Life

Allergens:

Gluten

•Wheat

•Celery

•Almond

•Sesame

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pearl Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Currants

(May be present: Soy, Gluten, Milk, Wheat.)

1 packet

Baby Spinach Leaves

1 sachet

Dukkah

(Contains: Almond, Sesame; May be present: Soy, Gluten, Milk, Wheat, Peanuts, Pine nut, Walnut, Brazil nut, Pistachio, Pecan, Cashew, Hazelnut, Macadamia.)

Cauliflower

Garlic

1 packet

Flaked Almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Pine nut, Walnut, Brazil nut, Pistachio, Pecan, Cashew, Hazelnut, Macadamia, Sesame.)

Lemon

Dutch Carrots

400 g

Butterflied Lamb

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 packet

Mint

Sweet Potato

Nutritional Values

Calories755 kcal

Energy (kJ)3160 kJ

Fat25.5 g

of which saturates8.2 g

Carbohydrate69.6 g

of which sugars16.5 g

Dietary Fibre10 g

Protein59.6 g

Sodium896 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut cauliflower into small florets. Trim green tops from baby carrots and slice carrots in half lengthways. Cut sweet potato into small chunks. • Place prepped veggies and unpeeled garlic on a lined oven tray. Sprinkle over dukkah, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side. • Transfer lamb to a second lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!

• While lamb is roasting, wipe out frying pan and return to medium-high heat with a generous drizzle of olive oil. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water (for the pearl couscous), currants and vegetable stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes.

• Meanwhile, zest lemon to get a generous pinch then cut into wedges. • When veggies are done, squeeze roasted garlic from the skin into a bowl and mash using a fork. • To roast garlic, add Greek-style yoghurt, the water (for the sauce), lemon zest and mix to combine. Season to taste.

• To couscous, add baby spinach and a generous squeeze of lemon juice. Toss to combine and season to taste.

• Slice lamb. • Divide jewelled pearl couscous between plates. Top with lamb and dukkah roast veggies. • Drizzle over yoghurt dressing. Tear over mint and sprinkle over flaked almonds to serve. Enjoy!