Honey Harissa Lamb Rump

Name: Honey Harissa Lamb Rump with Roast Root Veggie Toss & Yoghurt
Total time: 50 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet lamb rump; 1 packet harissa paste; 1 bag baby potatoes; 1 carrot; 1 beetroot; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 10 g butter; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet Greek-Style Yoghurt

with Roast Root Veggie Toss & 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!

Tags:

Easy Prep

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

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 packet

harissa paste

1 bag

baby potatoes

carrot

beetroot

1 sachet

Garlic & Herb Seasoning

1 bag

baby spinach leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

10 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3352 kJ

Fat38 g

of which saturates19.2 g

Carbohydrate53.9 g

of which sugars19.7 g

Protein42.3 g

Sodium1113 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

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb rump fat in a criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb 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, then 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, 10 minutes.

• While the lamb is roasting, cut baby potatoes 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.

• In a small heatproof bowl, add the honey and butter. Microwave in 10 second bursts until melted. • Add lamb resting juices to the melted honey butter and stir to combine. Season to taste.

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies, then gently toss to combine. • Slice harissa lamb. Divide lamb and roast root veggie toss between plates. Spoon honey butter sauce over lamb. • Serve with a dollop of Greek-style yoghurt. Enjoy!