Dukkah Lamb Rump & Roast Veggie Salad

Name: Dukkah Lamb Rump & Roast Veggie Salad with Caramelised Onion & Crumbly Cheese
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet lamb rump; 1 beetroot; 1 parsnip; 1 carrot; 1 sachet dukkah; ½ tbs water; 1 onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 1 bag baby spinach leaves; ¼ packet Greek salad cheese/feta cheese

with Caramelised Onion & Crumbly Cheese

Get up to $175 off

It's roast lamb, but not as you know it! We're using our flavourful garlic and herb seasoning to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a low-carb and nutritious meal that's fit for even the fussiest eaters.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Under 30g carbs

•Calorie Smart

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

beetroot

parsnip

carrot

1 sachet

dukkah

(Contains: Sesame; )

onion

1 tsp

brown sugar

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

1 bag

baby spinach leaves

¼ packet

Greek salad cheese/feta cheese

(Contains: Milk; )

Not included in your delivery

olive oil

½ tbs

water

1 tbs

balsamic vinegar

Nutrition Values

/ per serving

Energy (kJ)2719 kJ

Fat36.5 g

of which saturates15.9 g

Carbohydrate27.4 g

of which sugars17.4 g

Dietary Fibre4.7 g

Protein36.5 g

Sodium720 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

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer to a lined oven tray.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

While the lamb is searing, cut the beetroot into thin wedges. Cut the parsnip and carrot into bite-sized chunks. Place the veggies on a second lined oven tray. Drizzle with olive oil and season. Toss to coat, then roast until tender, 20-25 minutes.

While the veggies are roasting, combine the dukkah and the water in a small bowl. Season. Use the back of a spoon to spread the dukkah mixture over the lamb. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest.

TIP: The lamb will keep cooking as it rests!

While the lamb is resting, thinly slice the red onion. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Add the lamb resting juices, stir to combine, then remove from the heat and set aside.