Double Chermoula Roasted Lamb & Balsamic Sauce
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Double Chermoula Roasted Lamb & Balsamic Sauce

Double Chermoula Roasted Lamb & Balsamic Sauce

with Garlic Veggie Mash & Pomegranate 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.

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount

2 packet

lamb rump

1 sachet

chermoula spice blend







3 clove


1 bag

Mixed Salad Leaves

1 packet

pomegranate molasses

(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )

Not included in your delivery

olive oil

1 tsp

brown sugar

1.5 tbs

balsamic vinegar

20 g


(Contains Milk; )


Nutrition Values

Energy (kJ)4553 kJ
Fat57.4 g
of which saturates32.8 g
Carbohydrate36.8 g
of which sugars20.1 g
Protein66.8 g
Sodium805 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Medium Pan
Baking Tray
Baking Paper



• 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 in batches, 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, boil the kettle. • Peel potato and carrot, then cut both into small 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! TIP: Spread lamb over two oven trays if your tray is getting crowded.


• While the lamb is roasting, half-fill a medium saucepan with boiling water. • Cook potato and carrot in the boiling water, over high heat, 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, mixed salad leaves, pomegranate molasses and a drizzle of olive oil. Season and toss to combine. • Slice chermoula lamb. • Divide veggie mash, chermoula roasted lamb and radish salad between plates. • Spoon balsamic sauce over the lamb. Enjoy!