Double Chermoula Roasted Lamb & Balsamic Sauce

Name: Double Chermoula Roasted Lamb & Balsamic Sauce with Garlic Veggie Mash & Pomegranate Radish Salad
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 packet Pomegranate Molasses; 700 g Lamb rump; 1 packet Mixed Salad Leaves; 1 packet Potato; 2 Carrot; 1 sachet Chermoula Spice Blend; 1 Radish; 1 drizzle olive oil; 1.5 tbs balsamic vinegar; 1 tsp brown sugar; 20 g butter

with Garlic Veggie Mash & Pomegranate Radish Salad

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You might need a pair of sunglasses for this meal because it’s blinding, especially with garlic, potato and carrot combined into a sunset mash. What’s goes best with a mash 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.

Tags:

Naturally Gluten-Free

Allergens:

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

1 packet

Pomegranate Molasses

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

700 g

Lamb rump

1 packet

Mixed Salad Leaves

1 packet

Potato

Carrot

1 sachet

Chermoula Spice Blend

Radish

Not included in your delivery

1 drizzle

olive oil

1.5 tbs

balsamic vinegar

1 tsp

brown sugar

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories965 kcal

Energy (kJ)4040 kJ

Fat50.9 g

of which saturates28.7 g

Carbohydrate21.2 g

of which sugars13.1 g

Dietary Fibre4.6 g

Protein65.1 g

Cholesterol203 mg

Sodium731 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

•Baking Tray

•Large Non-Stick Pan

•Medium Pan

•Baking Paper

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 in batches, 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! TIP: Spread lamb over two oven trays if your tray is getting crowded.

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