Chermoula Lamb Rump & Root Veggie Toss
with Yoghurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
350 g
Lamb rump
1 packet
Baby Potatoes
1 packet
baby leaves
1
Carrot
1
Beetroot
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb rump fat in a criss-cross pattern. Place lamb, 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 heat to high and sear lamb on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Combine chermoula spice blend and a drizzle of olive oil in a small bowl. Use the back of a spoon to spread spice mixture over the lamb. Season with salt and pepper, then roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven. Cover with foil and set aside to rest, 10 minutes.
• While the lamb is roasting, cut baby potatoes and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, then season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a small microwave-safe bowl, add the honey and butter. Microwave in 10 second bursts until melted. • Add lamb resting juices to the melted honey butter and stir to combine. Season to taste.
• Add baby leaves and a drizzle of white wine vinegar to the roasted veggies, then gently toss to combine. • Slice chermoula spiced lamb. Divide lamb and roast root veggie toss between plates. Spoon honey butter sauce over lamb. • Serve with Greek-style yoghurt. Enjoy!
