Easy Rosemary Lamb & Beetroot Salad
with Garlic Yoghurt
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 very 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.
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
Ingredients
1 packet
lamb rump
1
beetroot
½
Onion
1
white turnip
1
courgette
1 sachet
Aussie Spice Blend
2
rosemary
2 clove
garlic
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
Utensils
Instructions
• 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 Aussie spice blend, drizzle with olive oil and season. 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 rosemary lamb. • Divide roast veggie salad and rosemary lamb between plates. • Spoon over garlic yoghurt to serve. Enjoy!
