Spiced Roast Lamb & Golden Goddess Dressing

Name: Spiced Roast Lamb & Golden Goddess Dressing with Fattoush-Style Salad
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet lamb rump; 1 sachet chermoula spice blend; 3 mini flour tortillas; 1 cucumber; 1 tomato; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet Golden Goddess Dressing

with Fattoush-Style Salad

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Our spiced lamb, colourful veggies and crispy tortillas elevate the humble salad for a meal packed with flavour and texture. Drizzle over our golden goddess dressing to really bring this dish together with zesty and herby goodness.

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

Tags:

Over 30g protein

•Under 40g carbs

•Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

•Sesame

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

chermoula spice blend

mini flour tortillas

cucumber

tomato

1 packet

mixed salad leaves

1 packet

Golden Goddess Dressing

Not included in your delivery

olive oil

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2008 kJ

Calories480 kcal

Fat21.4 g

of which saturates4.4 g

Carbohydrate26 g

of which sugars6 g

Dietary Fibre5 g

Protein43.8 g

Sodium862 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Place lamb rump, fat-side down, in a large frying pan. • 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. • Meanwhile, in a small bowl, combine chermoula spice blend and a drizzle of olive oil.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon. • 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!

• While lamb is resting, brush mini flourtortillas with olive oil and season with salt and pepper. • Bake tortillas directly on a wire oven rack until slightly golden, 5-8 minutes. • While tortillas are baking, thinly slice cucumber into rounds. • Cut tomato into thin wedges.

• Roughly chop or tear baked tortillas. • In a large bowl, combine the honey, a drizzle of vinegar and olive oil. Add cucumber, mixed salad leaves, tortilla pieces and toss to combine. Season to taste. • Slice lamb rump. Divide fattoush-style salad between bowls. Top with spiced roast lamb. Drizzle with golden goddess dressing to serve. Enjoy!