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Spiced Lamb Rump & Parsley Yoghurt
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Spiced Lamb Rump & Parsley Yoghurt

Spiced Lamb Rump & Parsley Yoghurt

with Cauliflower Pearl Couscous

Follow our simple steps to get a golden coating on your tender lamb roast. Then create an assortment of sides to really elevate the dish to the next level. Cauliflower and pearl couscous get upgraded with currants and a drizzling of browned butter, while yoghurt is mixed with parsley for a cooling side. Dining at home has never been this good!


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


Serving amount

1 packet

lamb rump

1 portion


1 bag


1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Souk Market spice blend

(May be present: Gluten. )

1 packet

pearl couscous

(Contains Gluten, Wheat;)

½ unit


1 bag

baby spinach leaves

1 packet


1 tub


Not included in your delivery

olive oil

½ tsp


1.25 cup


30 g



Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3380 kcal
Fat33.7 g
of which saturates16.8 g
Carbohydrate54.7 g
of which sugars17.4 g
Dietary Fibre0 g
Protein67.7 g
Cholesterol0 mg
Sodium1010 mg
The average adult daily energy intake is 8700 kJ


Medium Non-Stick Pan
Baking Paper
Baking Tray


Start the lamb

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Place the lamb rump, fat-side down, in a medium frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.

Roast the cauliflower

While the lamb is in the pan, cut the cauliflower into small florets, place on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Finely chop the parsley. In a small bowl, combine the Greek yoghurt and 1/2 the parsley with a pinch of salt and pepper. Set aside.

Roast the lamb

In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Add the seared lamb to the spiced oil and toss to coat. Transfer, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!

Make the couscous

While the lamb is roasting, wash the frying pan. Return to a medium-high heat with a drizzle of olive oil and the pearl couscous. Toast, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Transfer to a large bowl.

chop spinach

Zest the lemon (see ingredients list) to get a pinch. Roughly chop the baby spinach leaves. Wipe out the frying pan, return to a medium-high heat and add the butter. Cook until melted and browned slightly, 1-2 minutes. Add the cauliflower, drained capers, lemon zest and the remaining parsley and toss to coat. Add the cauliflower mixture, baby spinach and a squeeze of lemon juice to the pearl couscous. Toss to coat and season to taste with salt and pepper.

Serve up

Thinly slice the lamb. Divide the cauliflower pearl couscous between plates and top with the lamb. Pour over the resting juices from the lamb and top with parsley yoghurt.