Middle Eastern Lamb & Potato-Cauli Toss
with Apricot Sauce & Flatbreads
If the weather is warm, we highly recommend setting the table and eating this feast outside in the sunshine. It’s a hearty meal, best shared with good conversation and plates stacked high with tender lamb rump and an apricot sauce. Dip flatbreads into the garlic dip.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Garlic Dip
(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame)
350 g
Lamb rump
2
Flatbread
(Contains: Wheat, Gluten, Soy; May be present: Eggs, Milk, Almond, Sesame, Brazil nut, Walnut, Peanuts, Sulphites, Hazelnut, Macadamia, Pistachio, Pecan, Pine nut, Cashew)
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Potato
2
Garlic
1
Cauliflower
1 sachet
Middle Eastern Seasoning
2
Radish
1 packet
Apricot Sauce
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Cooking Steps
• See ‘Top Roast Tips!’ (below left). • 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. • Meanwhile, combine Middle Eastern seasoning and a generous drizzle of olive oil in a small bowl. Set aside. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. • 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 lamb is roasting, cut potato into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • In a small micrawave-safe bowl, add the butter, half the garlic and a pinch of salt. Microwave in 10 second bursts, until melted. • In the last 5 minutes of cook time, drizzle garlic butter over the veggies and roast until golden.
• While the veggies are roasting, roughly chop cucumber. Thinly slice radish. • Add the remaining garlic and a drizzle of olive oil over the flatbreads and season with salt. • Place flatbreads directly on a wire oven rack and bake until golden, 5-8 minutes. • Meanwhile, combine garlic dip and Greek-style yoghurt in a second small bowl. Set aside.
• In a medium bowl, combine baby leaves, cucumber, radish and a drizzle of vinegar and olive oil. Season to taste. TIP: Toss the salad just before serving to keep the leaves crisp.
• Slice lamb and top with apricot sauce. • Bring everything to the table to serve. • Help yourself to some Middle Eastern lamb rump and apricot sauce, flatbreads, potato-cauli toss, radish salad and garlic yoghurt dip. Enjoy!
