HelloHero: Rosemary Lamb & Roast Veg Salad

Name: HelloHero: Rosemary Lamb & Roast Veg Salad with Parmesan & Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet Lamb rump; 1 Beetroot; ½ Onion; 1 White Turnip; 1 Courgette; 1 sachet Kiwi Spice Blend; 2 sprig Rosemary; 2 clove Garlic; 1 packet Grated Parmesan Cheese; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; drizzle vinegar (balsamic or white wine)

with Parmesan & 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:

Calorie Smart

•Under 40g carbs

•Bestseller

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

1 packet

Lamb rump

Beetroot

Onion

White Turnip

Courgette

1 sachet

Kiwi Spice Blend

2 sprig

Rosemary

2 clove

Garlic

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2847 kJ

Calories680 kcal

Fat34.6 g

of which saturates17.6 g

Carbohydrate27.8 g

of which sugars21.7 g

Dietary Fibre10 g

Protein45.2 g

Sodium766 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

•Medium Non-Stick Pan

•Baking Tray

•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. Sprinkle over Kiwi spice blend, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with grated Parmesan cheese and bake until golden and crispy.

• 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 rosemary lamb. • Divide roast veggie salad and rosemary lamb between plates. • Spoon over garlic yoghurt to serve. Enjoy!