Lamb Rump & Dukkah Roast Veggies
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Lamb Rump & Dukkah Roast Veggies

Lamb Rump & Dukkah Roast Veggies

with Jewelled Pearl Couscous & Yoghurt Dressing

Succulent lamb coupled with roasted baby carrots, pearl couscous and veggies, sit pretty together in this classic gourmet-style dinner. For the perfect finishing touch, we've added a delectable yoghurt dressing - never has a combination been so right!

Allergens:
Sesame
Almond
Gluten
Wheat
Milk

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 Time45 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

1 bunch

baby carrots

2 clove

garlic

1 sachet

dukkah

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

1 packet

currants

1 sachet

vegetable stock powder

½

lemon

1 bag

baby spinach leaves

1 bag

mint

1 packet

pearl couscous

(Contains Gluten, Wheat;)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

lamb rump

1

sweet potato

1 packet

flaked almonds

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

Not included in your delivery

olive oil

1.25 cup

water (for the couscous)

2 tbs

water (for the sauce)

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Nutritional Values

per serving
Energy (kJ)3244 kJ
Fat26.3 g
of which saturates6.3 g
Carbohydrate68.2 g
of which sugars22.9 g
Protein60.8 g
Sodium928 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

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

2
2

While the lamb is cooking, cut the cauliflower into small florets. Trim the green tops from the baby carrots and slice any larger carrots in half lengthways. Cut the sweet potato into small chunks. Place the veggies and unpeeled garlic cloves on a second lined oven tray. Sprinkle with the dukkah, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

3
3

While the veggies are roasting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring, until golden, 1-2 minutes. Add the water (for the couscous), currants and sprinkle over the vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has absorbed, 10-12 minutes.

4
4

While the couscous is cooking, zest the lemon to get a generous pinch then cut into wedges. Squeeze the roasted garlic from the skin and mash using a fork. In a small bowl, combine the Greekstyle yoghurt, water (for the sauce), lemon zest and roast garlic. Season.

5
5

Roughly chop the baby spinach leaves. Add the baby spinach, flaked almonds and a generous squeeze of lemon juice to the couscous. Toss to combine and season to taste.

6
6

Slice the lamb. Divide the jewelled pearl couscous between plates. Top with the lamb and dukkah roast veggies. Drizzle with the yoghurt dressing. Tear over the mint to serve.