Lamb Rump & Spiced Roast Veggies
with Jewelled Israeli Couscous & Yoghurt Dressing
Succulent lamb coupled with roasted baby carrots, pearl couscous and veggies, sit pretty together in this classic gourmet-style dinner. For the perfect finishing touch, we've added a delectable yoghurt dressing - never has a combination been so right!
We’ve replaced the rainbow carrots in this recipe with peeled pumpkin pieces due to local ingredient availability. It’ll be just as delicious, just follow your recipe card
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 portion
cauliflower
1
leek
½
lemon
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
2 clove
garlic
1 packet
Middle Eastern Seasoning
1 packet
peeled pumpkin pieces
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Currants
1 sachet
vegetable stock powder
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
1 packet
mint
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°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 medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut cauliflower into small florets. Thinly slice leek. • Zest lemon to get a pinch, then slice into wedges. Roughly chop roasted almonds. • Place cauliflower, leek and unpeeled garlic cloves on a lined oven tray. • Sprinkle over Middle Eastern Seasoning, drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. • When there is 15 minutes cooking time remaining, add peeled pumpkin pieces to the tray.
• Transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. • Add Israeli couscous and toast, stirring occasionally, until golden, 2 minutes. Add the water, currants and vegetable stock powder. • Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 12-14 minutes.
• Meanwhile, in a small bowl squeeze the roasted garlic from the skin and mash using a fork. • Add Greek-style yoghurt and lemon zest, season with salt and pepper and stir to combine. • Roughly chop baby leaves. • To the tray with the roasted veggies, add the almonds, baby leaves and a generous squeeze of lemon juice. Toss to combine and season to taste.
• Slice lamb rump. • Divide jewelled Israeli couscous between plates. Top with lamb and spiced roast veggies. • Spoon over garlic yoghurt dressing. Tear over mint leaves to serve. Enjoy!
