Greek-Style Lamb & Wholemeal Couscous Salad

Name: Greek-Style Lamb & Wholemeal Couscous Salad with Fetta-Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet lamb rump; 1 sachet mediterranean seasoning; 1 cucumber; 1 tomato; 2 clove garlic; 10 g butter; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet wholemeal couscous; 1 packet baby spinach leaves; drizzle white wine vinegar; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes

with Fetta-Yoghurt

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Gluten

•Wheat

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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

mediterranean seasoning

cucumber

tomato

2 clove

garlic

1 sachet

chicken-style stock powder

1 packet

wholemeal couscous

(Contains: Gluten, Wheat; May be present: Eggs, 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

(Contains: Milk;)

¾ cup

water

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1330 kJ

Fat10.7 g

of which saturates6.1 g

Carbohydrate38 g

of which sugars8.5 g

Dietary Fibre9.8 g

Protein13.5 g

Sodium1564 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

•Medium Saucepan

•Lid

Cooking Steps

• 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!