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.
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
chermoula spice blend
Mixed Salad Leaves
(May be present Gluten, traces of egg, Fish, milk, Tree Nuts, Sesame, Soy. )
Not included in your delivery
(Contains Milk; )
• 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!