Middle Eastern Double Lamb Rump

Name: Middle Eastern Double Lamb Rump with Sumac Potato Wedges & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 packet lamb rump; 3 potato; 1 sachet Souk Market Spice Blend; 1 tsp honey; 20 g butter; ½ carrot; 1 cucumber; 1 drizzle white wine vinegar; 1 bag Mixed Salad Leaves; 1 sachet Turkish Sumac Seasoning

with Sumac Potato Wedges & Cucumber Salad

Get up to $175 off

A sumptuous lamb feast with a Middle Eastern twist. This tender lamb rump is spiced with chermoula, then paired with crispy sumac wedges and a crunchy turnip salad. Don’t forget to rest your lamb for 10 minutes after cooking for the perfect slices that are blushing and moist.

The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

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

Total45 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

2 packet

lamb rump

potato

1 sachet

Souk Market Spice Blend

carrot

cucumber

1 bag

Mixed Salad Leaves

1 sachet

Turkish Sumac Seasoning

Not included in your delivery

olive oil

1 tsp

honey

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)4741 kJ

Fat59.4 g

of which saturates34.1 g

Carbohydrate38.8 g

of which sugars7.5 g

Protein69.7 g

Sodium548 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!). • Heat the pan over medium heat and cook lamb in batches, undisturbed, until golden, 10-12 minutes. Increase heat to high, then sear lamb on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Meanwhile, cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Remove from oven, then add Turkish sumac seasoning and toss to coat.

• While the wedges are roasting, combine Souk Market spice blend, a drizzle of water and a pinch of salt and pepper in a small bowl. • Transfer the lamb, fat-side up, to a second lined oven tray and use the back of a spoon to spread the spice mixture over the lamb.

• Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, then add the honey and butter and cover with foil. Set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While the lamb is resting, grate carrot (see ingredients). Thinly slice white turnip. • In a medium bowl, combine a drizzle of olive oil and white wine vinegar. • Add mixed salad leaves, carrot and turnip. Season to taste and toss to combine.

• Slice Middle Eastern lamb rump. • Divide lamb, sumac potato wedges and turnip salad between plates. • Spoon any resting juices over lamb to serve. Enjoy!