Honey Chermoula Lamb Rump
with Roast Root Veggie Toss & Yoghurt
Chermoula spices are the ideal seasoning 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!
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 sachet
chermoula spice blend
1
baby potatoes
1
carrot
1
beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
10 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• 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. Combine chermoula spice blend and a drizzle of olive oil in a small bowl. Use the back of a spoon to spread spice mixture over the 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 microwave-safe 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 leaves and a drizzle of white wine vinegar to the roasted veggies, then gently toss to combine. • Slice chermoula spiced lamb. Divide lamb and roast root veggie toss between plates. Spoon honey butter sauce over lamb. • Serve with Greek-style yoghurt. Enjoy!
