Greek-Style Lamb & Wholemeal Couscous Salad
with Fetta-Yoghurt
Dig into our mouth-watering lamb rump, coated in an unforgettable spice blend. Sitting on a hearty bed of couscous packed with colourful veggies and topped with Greek-style yoghurt, this dish is a flavourful and satisfying combination!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
1 packet
lamb rump
1 sachet
mediterranean seasoning
1
cucumber
1
tomato
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Place lamb, 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. • Meanwhile, in a small bowl, combine Mediterranean seasoning and a drizzle of olive oil.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon. • 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, roughly chop cucumber and tomato. • Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to boil. Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.
• To saucepan with couscous, add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season. • To a small bowl, add Greek-style yoghurt and crumble in fetta cubes. Stir to combine. • Slice lamb. Divide wholemeal couscous salad between bowls. Top with Mediterranean roast lamb rump and fetta-yoghurt. Enjoy!