Chermoula-Spiced Honey Lamb Rump

Name: Chermoula-Spiced Honey Lamb Rump with Sesame Roast Root Veggie Toss & Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: sachet Mixed Sesame Seeds; 1 packet Diced Beetroot; 350 g Lamb rump; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 sachet Sesame Seeds; 1 Carrot; 2 Garlic; 1 Parsnip; 1 sachet Chermoula Spice Blend

with Sesame Roast Root Veggie Toss & Garlic Yoghurt

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Enjoy the tastes of this warming dinner that’s sure to transport your taste buds. In one bite you’ll be hit with spiced succulent lamb drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Allergens:

Sesame

•Milk

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

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Diced Beetroot

350 g

Lamb rump

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Garlic

Parsnip

1 sachet

Chermoula Spice Blend

Nutrition Values

Calories556 kcal

Energy (kJ)2330 kJ

Fat29.7 g

of which saturates15.6 g

Carbohydrate15 g

of which sugars9 g

Dietary Fibre6 g

Protein36.8 g

Cholesterol102 mg

Sodium657 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.

Utensils

•Baking Paper

Cooking Steps

• 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. 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 and parsnip into bite-sized chunks. • Place carrot, parsnip and diced beetroot 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.

• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. 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. 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. • Serve with a dollop of garlic yoghurt. Enjoy!