Hello Hero: Chermoula-Spiced Roast Lamb
with Garlic Veggie Crush & Radish Slaw
You might need a pair of sunglasses for this meal because it’s blinding, especially with garlic, potato and carrot combined into a sunset veggie crush. What goes better with veggies 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.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
lamb rump
1 sachet
chermoula spice blend
1
potato
2
carrot
1
radish
2 clove
garlic
1 packet
Shredded Cabbage Mix
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 tbs
balsamic vinegar
15 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. 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, bring a medium saucepan of salted water to the boil. • Cut potato and carrot into large chunks. Thinly slice radish. Finely chop garlic.
• 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, cook potato and carrot in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain the veggies and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat, then return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, 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, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season. • Slice chermoula roasted lamb. • Divide veggie crush, lamb and radish slaw between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!