Peri-Peri Roast Lamb & Fetta Salad
with Creamy Ranch Drizzle
It's roast lamb, but not as you know it! We're using our mild, yet flavourful peri-peri seasoning to lift succulent lamb rump to new heights. While the lamb roasts to perfection in the oven, whip up a bright and tasty fetta salad to balance out the richness.
This recipe is under 650kcal per serving and under 30g 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
peri-peri seasoning
1
carrot
1
tomato
1
cucumber
1 bag
mixed salad leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
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. Season lamb rump all over and place, 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. Transfer, fat-side up, to a lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• In a small bowl, combine peri-peri seasoning, the honey and a drizzle of olive oil. • Spread spice mixture all over lamb using the back of a spoon. • Roast lamb 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 the lamb is resting, grate carrot. • Roughly chop tomato and cucumber. • In a large bowl, combine carrot, cucumber, tomato, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice lamb. • Divide salad and peri-peri lamb between plates. • Drizzle over ranch dressing. • Crumble over fetta cubes to serve. Enjoy!