HelloHero: Double Chermoula-Spiced Roast Lamb
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
HelloHero: Double Chermoula-Spiced Roast Lamb

HelloHero: Double 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

Total Time40 minutes
Cooking Time20 minutes


Serving amount

2 packet

lamb rump

1 sachet

chermoula spice blend







2 clove


1 tsp

brown sugar

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )

1 packet

Shredded Cabbage Mix

Not included in your delivery

olive oil

1.5 tbs

balsamic vinegar

15 g


(Contains Milk; )


white wine vinegar


Nutrition Values

Energy (kJ)4475 kJ
Calories1070 kcal
Fat56.3 g
of which saturates32 g
Carbohydrate33.8 g
of which sugars18.5 g
Dietary Fibre9.1 g
Protein68 g
Sodium808 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.


Large Frying Pan
Medium Saucepan
Baking Tray
Baking Paper



• 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 (cook in batches if your pan is getting crowded). • 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 and toss to combine. • Slice chermoula roasted lamb. • Divide veggie crush, lamb and radish slaw between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!