HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiddle Eastern Chargrilled Lamb & Capsicum Relish
topBanner
Middle Eastern Chargrilled Lamb & Capsicum Relish

Middle Eastern Chargrilled Lamb & Capsicum Relish

with Sumac Baby Broccoli Salad & Pumpkin Seeds

Grill Kit
Read more

Gather your friends around because this meal is good, laid-back barbecue food at its finest. With lamb loin, chargrilled capsicum relish and other delicious sides on the menu, it’s a recipe for success. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

This recipe is under 650kcal per serving.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with extra baby broccoli, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcal
Allergens:SulphitesGlutenSoy

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 bag

baby broccoli

2

radish

1 packet

lamb shortloin

1 sachet

ras el hanout

1 sachet

pumpkin seeds (pepitas)

1 packet

chargrilled capsicum relish

(ContainsSulphites)

½ sachet

Turkish sumac seasoning

2

flatbreads

(ContainsGluten, SoyMay be presentEgg, Peanuts, Tree Nuts, Sesame, Milk)

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2381 kJ
Fat19 g
of which saturates3.5 g
Carbohydrate50.5 g
of which sugars10.5 g
Protein46.3 g
Sodium848 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the BBQ to a high heat. Trim the baby broccoli and halve lengthways. Thinly slice the radish. In a small bowl, combine the Turkish sumac seasoning (see ingredients) and a drizzle of olive oil and white wine vinegar. Set aside. In a medium bowl, combine the baby broccoli and a drizzle of olive oil.

2

In a second medium bowl, combine the lamb shortloin, ras el hanout, a drizzle of olive oil. and a pinch of salt and pepper. Heat a large frying pan over a medium-high heat. Toast the pumpkin seeds, tossing, until golden, 3-4 minutes.

3

When the BBQ is hot, grill the lamb for 3-5 minutes on each side for medium-rare or until cooked to your liking. Transfer to a plate, then drizzle over the honey and cover with foil and rest for 5 minutes.

No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook lamb for 3-4 minutes, each side, or until cooked to your liking. Transfer to a plate, then drizzle with the honey and cover with foil to rest for 5 minutes.

4

While the lamb is resting, grill the baby broccoli until charred and softened, 3-5 minutes on each side. Transfer to a serving bowl. Add the radish and sumac dressing to the grilled baby broccoli and toss to combine.

No BBQ? Return frying pan to a high heat with a drizzle of olive oil. Cook baby broccoli until lightly golden, 3-5 minutes on each side. Transfer to a serving bowl, then continue with step.

5

Brush each flatbread with olive oil and season. Cook the flatbreads on the BBQ flat plate until golden and warmed through, 2-4 minutes each side.

No BBQ or flat plate? Return frying pan to a medium-high heat. Cook the flatbreads until golden and warmed through, 2-4 minutes each side.

6

Slice the Middle Eastern chargrilled lamb. Top the lamb with the chargrilled capsicum relish. Sprinkle the toasted pumpkin seeds over the baby broccoli salad. Bring everything to the table to serve. Help yourself to the lamb and sumac baby broccoli salad. Serve with the flatbreads.