Easy Honey Harissa Lamb
with Roasted Root Veggie Toss & Garlic Yoghurt
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!
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
1 packet
lamb rump
1 packet
harissa paste
1
carrot
1
beetroot
1 sachet
garlic & herb seasoning
1 bag
salad leaves
1 bag
baby potatoes
2 clove
garlic
1 packet
Greek-style yoghurt
(ContainsMilk)Not included in your delivery
1
olive oil
1 tsp
honey
10 g
butter
(ContainsMilk)1 drizzle
white wine vinegar
• 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.