Double Chermoula-Spiced Honey Lamb Rump
with Sesame Roast Root Veggie Toss & Garlic Yoghurt
Our lamb rump is taken to the next level when rubbed with our chermoula spice and honey concoction. With a bountiful sesame-laced roast veggie toss, you can induldge in this meal whilst knowing that it is light on the carbs.
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
2 packet
lamb rump
1
carrot
1
parsnip
1
beetroot
1 sachet
sesame seeds
(Contains Sesame; )
1 sachet
Chermoula Spice Blend
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tbs
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a small criss-cross pattern. • Season lamb all over with salt and pepper and place, fat-side down, in a large frying pan (use two pans if your pan is getting crowded). 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut carrot, parsnip and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season. Toss to coat and spread out evenly. Roast until tender, 25-30 minutes.
• While the veggies are roasting, combine chermoula spice blend, the water and a good pinch of salt and pepper in a small bowl. • Transfer lamb, fat-side up, to a second lined oven tray (spread over two trays if your tray is getting crowded). Use the back of a spoon to spread spice mixture over lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove from oven, then drizzle over the honey and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is roasting, finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine and season.
• Slice lamb. • Divide sesame roasted veggie toss between bowls. Top with chermoula-spiced honey lamb. Pour over any resting juices. • Spoon over garlic yoghurt to serve. Enjoy!