[Premium Low Cal] Roast Lamb & Harissa Yoghurt
with Cherry Tomato & Green Bean Salad
- Milk
- Almond
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Green Beans
1 packet
Harissa Paste
(May be present: Soy.)
350 g
Lamb Rump
1
Lemon
1 packet
Mint
1 packet
Roasted Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. • Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, trim green beans and cut into thirds. • Halve snacking tomatoes and lemon. Pick mint leaves. Roughly chop roasted almonds. • In a small bowl, combine Greek-style yoghurt and harissa paste. Season to taste and set aside.
• 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!
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil • Cook green beans, until tender, 4-5 minutes. • Transfer to a bowl and allow to cool slightly.
• While the lamb is resting, to the bowl with the green beans, add tomatoes, spinach & rocket mix, mint (reserve a pinch for garnish), a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice lamb. • Spread harissa yoghurt on the bottom of the plate and spread to create a well. • Top with cherry tomato and green bean salad and roast lamb. • Crumble over fetta cubes, then garnish with almond and the reserved mint. Enjoy!
