HelloHero: Herby Lamb & Roast Veg Salad

Name: HelloHero: Herby Lamb & Roast Veg Salad with Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: New Zealand
Ingredients: 350 g Lamb rump; 1 packet Rosemary; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 Red Onion; 1 White Turnip; 2 Garlic; 1 Courgette; 1 sachet Kiwi Spice Blend; 1 Beetroot

with Garlic Yoghurt

Get up to $175 off

No need to be shy, we both know you want to dig in as soon as this meal hits the table. Those juicy roasted lamb slices are oh-so alluring and the call of a bright roast veggie salad is hard to pass up. We say, don’t resist - follow your nose and take a bite! You won’t believe that you made this in no time at all.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

High Protein

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

350 g

Lamb rump

1 packet

Rosemary

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

Red Onion

White Turnip

Garlic

Courgette

1 sachet

Kiwi Spice Blend

Beetroot

Nutrition Values

Calories604 kcal

Energy (kJ)2530 kJ

Fat27.4 g

of which saturates15.4 g

Carbohydrate27.8 g

of which sugars21.4 g

Dietary Fibre9.5 g

Protein40.2 g

Cholesterol102 mg

Sodium657 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

Cooking Steps

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

• While the lamb is cooking, cut beetroot and onion (see ingredients) into bite-sized chunks. Peel white turnip, then cut into small chunks. Slice courgette into rounds. • Place veggies on a second lined oven tray. Season and drizzle with olive oil. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• Meanwhile, pick and finely chop rosemary. In a small bowl, combine rosemary, a generous drizzle of olive oil and a good pinch of salt and pepper. Use the back of a spoon to spread rosemary oil over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes. • While the lamb is roasting, finely chop garlic. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer to a second small bowl, then add Greek-style yoghurt to garlic oil and stir to combine. Season to taste.

• Add baby leaves and a drizzle of vinegar to the tray with roasted veggies. Gently toss to combine. • Slice lamb. • Divide roast veg salad and herby lamb between plates. • Spoon over garlic yoghurt to serve. Enjoy!