We’ve spoilt you this week with a beautiful mini roast lamb. Succulent and tender, this lamb has been paired with aromatic oregano, garden vegetables and pillowy pearl couscous, to warm you on a winter’s night. Pour a glass of red and fire up the oven, this simple meal is sure to satisfy.
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.
lamb mini roast
Preheat the oven to 200°C/180°C fan forced.
To prepare the ingredients, dice the red onion, zucchini, capsicum, and tomato. Peel and crush the garlic. Pick and chop the oregano leaves, and slice the lemon into wedges. Crumble the fetta.
Season the lamb mini roast with salt and pepper. Heat an ovenproof frying pan over a medium-high heat. Add the lamb fat side down and sear on all sides, for a total of 3 minutes. Transfer the pan to the oven and cook for 10 minutes. Place the lamb on a plate, cover with foil and rest until you’re ready to serve.
Cook the pearl couscous in a saucepan of boiling water for 10 minutes or until tender. Drain couscous and refresh under cold running water, then season with a splash of olive oil, salt and pepper.
Meanwhile, add the olive oil to a saucepan over a medium-high heat and cook the onion for 5 minutes or until it is slightly soft. Add the garlic and cook for a further 1 minute or until fragrant. Add the zucchini, capsicum, tomato, oregano, and a big pinch of salt and pepper. Cook, stirring for 3-5 minutes or until vegetables soften. Add the wine and bring to the boil. Cover, reduce heat and simmer for 10 minutes, stirring occasionally. If the mixture gets too dry, add a little water. Remove from the heat and stir through the couscous and fetta.
To serve, cut the lamb into 1 cm thick slices, and divide the vegetable couscous and lamb between plates. Serve with lemon wedges.