Chermoula Roasted Lamb & Balsamic Sauce

Name: Chermoula Roasted Lamb & Balsamic Sauce with Garlic Veggie Mash & Pomegranate Radish Salad
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Pomegranate Molasses; 350 g Lamb rump; 1 packet Mixed Salad Leaves; 1 packet Potato; 2 Carrot; 1 sachet Chermoula Spice Blend; 1 Radish

with Garlic Veggie Mash & Pomegranate Radish Salad

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Tags:

Healthy

•Naturally Gluten-Free

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pomegranate Molasses

(May be present: Eggs, Fish, Gluten, Milk, Tree nuts, Sesame, Soy. )

350 g

Lamb rump

1 packet

Mixed Salad Leaves

1 packet

Potato

Carrot

1 sachet

Chermoula Spice Blend

Radish

Nutrition Values

Calories559 kcal

Energy (kJ)2340 kJ

Fat25.9 g

of which saturates14.4 g

Carbohydrate25.6 g

of which sugars14.5 g

Dietary Fibre5.7 g

Protein34.5 g

Cholesterol102 mg

Sodium627 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.

Cooking Steps

• 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, 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!

• While the lamb is roasting, half-fill a medium saucepan with boiling water. • Cook potato, carrot and garlic cloves 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 garlic veggie mash, chermoula roasted lamb and radish salad between plates. • Spoon balsamic sauce over the lamb. Enjoy!