Middle Eastern Lamb & Dukkah Fetta Potatoes

Name: Middle Eastern Lamb & Dukkah Fetta Potatoes with Nutty Cherry Tomato Salad & Currant Green Beans
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 lamb rump; 2 potato; 1 dukkah; 1 Fetta Cubes; 1 brown onion; balsamic vinegar; water; brown sugar; 1 green beans; 1 roasted almonds; 1 rocket leaves; white wine vinegar; 1 currants; 1 Garlic Sauce

with Nutty Cherry Tomato Salad & Currant Green Beans

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Allergens:

Sesame

•Almond

•Milk

•Eggs

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

lamb rump

potato

dukkah

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

Fetta Cubes

(Contains: Milk;)

brown onion

green beans

roasted almonds

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

rocket leaves

currants

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

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

balsamic vinegar

water

brown sugar

white wine vinegar

Nutritional Values

Energy (kJ)3316 kJ

Calories0 kcal

Fat39.3 g

of which saturates10.7 g

Carbohydrate46.7 g

of which sugars18.7 g

Dietary Fibre0 g

Protein61.4 g

Cholesterol0 mg

Sodium974 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Lightly score the lamb fat in a 1cm criss-cross pattern. Season lamb rump all over with salt & pepper. • Place lamb, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high, then sear lamb rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

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

• While the lamb is in the pan, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with dukkah, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven. Crumble fetta cubes over the potatoes, tossing to coat.

• While the potatoes are roasting, thinly slice brown onion. • Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Trim the green beans. Roughly chop roasted almonds. Set aside. • Halve the snacking tomatoes. • In a medium bowl, combine tomatoes, salad leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Season.

• Wipe out frying pan, then return to a medium high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 3-4 minutes. • Add the currants and cook, tossing, until softened, 1-2 minutes.

• Slice Middle Eastern lamb. Spoon caramelised onion over lamb. Sprinkle almonds over salad. • Bring the lamb, dukkah fetta potatoes, cherry tomato salad and currant green beans to the table. • Serve with garlic sauce. Enjoy!