[GFYF] Roast Lamb Rump & Garlic Greens

Name: [GFYF] Roast Lamb Rump & Garlic Greens with Lemony Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 350 g Lamb rump; 1 packet Greek-Style Yoghurt; 1 Broccoli; 2 Garlic; 1 Courgette; 1 Lemon

with Lemony Yoghurt

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Tags:

Under 30g carbs

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

350 g

Lamb rump

1 packet

Greek-Style Yoghurt

Broccoli

Garlic

Courgette

Lemon

Nutrition Values

Calories543 kcal

Energy (kJ)2270 kJ

Fat27.4 g

of which saturates15.3 g

Carbohydrate7.6 g

of which sugars5.6 g

Dietary Fibre8 g

Protein42.1 g

Cholesterol102 mg

Sodium175 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, 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 the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

• Slice lemon into wedges. Finely chop garlic. Thinly slice courgette into sticks. • Cut broccoli into small florets, then roughly chop stalk. • In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Slice lamb. • Divide roast lamb and garlic greens between plates. • Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!