HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Honey Harissa Lamb
Easy Honey Harissa Lamb

Easy Honey Harissa Lamb

with Roasted Root Veggie Toss & Garlic Yoghurt

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Harissa, the chilli-based condiment originating from North Africa varies in heat from mild to firey. Our version is definitely on the mild side, with a gentle heat plus herby spices. It's the ideal sauce to complement lamb, and with a hearty roast veggie toss plus a side of creamy yoghurt, there's a burst of flavour in every bite!

Keep an eye out... Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Easy Prep

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

Total Time50 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

lamb rump

1 packet

harissa paste





1 sachet

garlic & herb seasoning

1 bag

salad leaves

1 bag

baby potatoes

2 clove


1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

1 tsp


10 g



1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3378 kJ
Fat38.1 g
of which saturates19.3 g
Carbohydrate54.8 g
of which sugars20 g
Protein42.7 g
Sodium1120 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Lightly score lamb fat in a criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Evenly spread harissa paste over lamb. Season with salt and pepper. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven. Cover with foil and set aside to rest for 10 minutes.

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


• While lamb is roasting, cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a second lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, then season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• Meanwhile, finely chop garlic. • Wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. • In a second small heatproof bowl, add the honey and butter. Microwave in 10 second bursts until melted. • Add lamb resting juices to melted honey butter and stir to combine. Season to taste.


• Add salad leaves and a drizzle of white wine vinegar to roasted veggies and gently toss to combine. • Slice harissa lamb. Divide lamb and roasted root veggie toss between plates. • Spoon honey butter sauce over lamb. • Serve with garlic yoghurt.