Chermoula Roasted Lamb & Balsamic Sauce
with Garlic Veggie Mash & Radish Salad
You might need a pair of sunglasses for this meal because it’s blinding, especially with garlic, potato and carrot combined into a sunset mash. What’s goes best with a mash than a lamb roast of course and this one is succulent, tender and drizzled in a balsamic sauce for a dark tone. Trust us, it tastes just as good as it looks.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
lamb rump
1 sachet
chermoula spice blend
1
potato
2
carrot
1
radish
1 bag
salad leaves
3 clove
garlic
Not included in your delivery
olive oil
1.5 tbs
balsamic vinegar
20 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°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 lamb, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine chermoula spice blend with a drizzle of olive oil in small bowl. Season with salt and pepper. • Increase heat to high, then sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, bring a medium saucepan of salted water to the boil. • Peel potato and carrot, then cut both into large chunks. Thinly slice radish. Peel garlic cloves.
• Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, then cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, cook potato, carrot and garlic in the boiling water until easily pierced with a fork, 10-15 minutes. • Drain, then return veggies and garlic to the saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.
• While lamb is resting, wipe out the frying pan and return to medium heat. Cook the brown sugar, balsamic vinegar and a splash of water until slightly reduced, 1-2 minutes. • Remove from heat, then stir through the butter and any lamb resting juices. Season to taste.
• In a medium bowl, combine radish, salad leaves and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Slice chermoula lamb. • Divide garlic veggie mash, chermoula roasted lamb and radish salad between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!