Peri-Peri Roast Lamb Rump & Double Fetta Salad
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Peri-Peri Roast Lamb Rump & Double Fetta Salad

Peri-Peri Roast Lamb Rump & Double Fetta Salad

with Creamy Ranch Drizzle

Bring this elevated salad to your table tonight for a tasty, textural treat! Crisp vegetables team perfectly with tender peri peri lamb and a generous scattering of creamy fetta for an impressive and easy mid-week dinner.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 40g carbs
Quick Prep
Calorie Smart
Allergens:
Egg
Milk

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 Time40 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

peri-peri seasoning

1

carrot

1

tomato

1

cucumber

1 packet

mixed salad leaves

1 packet

ranch dressing

(Contains Egg, Milk;)

2 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)1538 kJ
Calories401 kcal
Fat14.6 g
of which saturates4.7 g
Carbohydrate14.6 g
of which sugars11.6 g
Dietary Fibre6.3 g
Protein43.5 g
Sodium1053 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• Slice lamb. • Divide salad between bowls. • Top with peri-peri lamb and drizzle over ranch dressing. • Crumble over fetta cubes to serve. Enjoy!