Roast Lamb & Couscous Salad

Name: Roast Lamb & Couscous Salad with Extra Fetta, Yoghurt & Almonds
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet Lamb Rump; 1 Carrot; 1 Tomato; 1 sachet Tomato & Herb Seasoning; 1 packet Couscous; 1 packet Vegetable Stock Pot; ¾ cup boiling water; 1 packet baby spinach leaves; drizzle vinegar (balsamic or white wine); 1 packet Greek-style yoghurt; 2 packet Fetta Cubes; 1 packet flaked almonds

with Extra Fetta, Yoghurt & Almonds

Up to 180$ + Free Treats / Extras for Life

A roast lamb rump dinner is getting a makeover with a Greek-style yoghurt and fetta drizzle. The veggies are putting on a show with a sprinkle of flavourful seasoning and don’t worry, the couscous isn't being left behind, not when it's accessorised with baby spinach and flaked almonds.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

Allergens:

Wheat

•Gluten

•Milk

•Almond

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb Rump

Carrot

Tomato

1 sachet

Tomato & Herb Seasoning

1 packet

Couscous

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Vegetable Stock Pot

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

2 packet

Fetta Cubes

(Contains: Milk;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2667 kJ

Calories637 kcal

Fat29.9 g

of which saturates13.8 g

Carbohydrate40 g

of which sugars10.3 g

Dietary Fibre11.3 g

Protein52.4 g

Sodium1376 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

• While the lamb is searing, thinly slice carrot into half-moons. • Slice tomato into wedges. • Place carrot and tomato on a second lined oven tray. • Drizzle with olive oil, sprinkle with tomato & herb seasoning and a pinch of salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

• While the lamb is resting, boil the kettle. • To a large bowl, add couscous and vegetable stock pot. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork.

• To the couscous, add baby spinach leaves, roast veggies and a drizzle of vinegar. Season to taste. • Slice lamb. Divide couscous salad between bowls. Top with roast lamb and Greek-style yoghurt. • Crumble over fetta cubes and sprinkle with flaked almonds to serve. Enjoy!