Easy Double Honey Chermoula Lamb Rump
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Easy Double Honey Chermoula Lamb Rump

Easy Double Honey Chermoula Lamb Rump

with Roast Root Veggie Toss & Yoghurt

Chermoula, the paprika-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus herby spices. It's the ideal sauce to complement lamb, and with a hearty roast veggie toss plus a side of creamy yoghurt, there's a burst of flavour in every bite!

Quick Prep

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 Time50 minutes
Cooking Time


Serving amount

2 packet

lamb rump

1 sachet

chermoula spice blend


baby potatoes





1 sachet

Garlic & Herb Seasoning

1 packet

baby leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

Not included in your delivery

olive oil

1 tsp


10 g


(Contains Milk; )


white wine vinegar


Nutrition Values

Energy (kJ)5044 kJ
Fat60.8 g
of which saturates32.4 g
Carbohydrate50 g
of which sugars19 g
Dietary Fibre10.5 g
Protein73.1 g
Sodium1265 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
Baking Paper
Baking Tray



• Preheat oven to 240°C/220°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, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides for 30 seconds (cook lamb in batches if your pan is getting crowded). • Transfer lamb, fat-side up, to a lined oven tray. Combine Chermoula spice blend and a drizzle of oil in a small bowl. Use the back of a spoon to spread spice mixture over the lamb. Season with salt and pepper, then roast for 15-20 minutes for medium or until cooked to your liking (spread across two lined oven trays if your tray is getting crowded). • Remove lamb from oven. Cover with foil and set aside to rest, 10 minutes.


• While the lamb is roasting, cut baby potatoes and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, then season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• In a small microwave-safe bowl, add the honey and butter. Microwave in 10 second bursts until melted. • Add lamb resting juices to the melted honey butter and stir to combine. Season to taste.


• Add baby leaves and a drizzle of white wine vinegar to the roasted veggies, then gently toss to combine. • Slice chermoula spiced lamb. Divide lamb and roast root veggie toss between plates. Spoon honey butter sauce over lamb. • Serve with Greek-style yoghurt. Enjoy!