Middle Eastern Lamb Rump & Mint Sauce

Name: Middle Eastern Lamb Rump & Mint Sauce with Flatbreads, Radish Salad & Garlic Hummus Dip
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 packet lamb rump; 1 potato; 1 portion cauliflower; 2 clove garlic; 30 g butter; 1 cucumber; 2 radish; 1 pinch chilli flakes; 2 flatbreads; 1 packet Garlic Dip; 1 packet hummus; 1 bag baby spinach leaves; 1 drizzle red wine vinegar; 1 packet Mint Sauce; 1 sachet Middle Eastern Seasoning

with Flatbreads, Radish Salad & Garlic Hummus Dip

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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 with a classic mint sauce. Dip flatbreads into the garlic hummus to get started.

Allergens:

Milk

•Gluten

•Soy

•Sesame

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

Total40 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 packet

lamb rump

potato

1 portion

cauliflower

2 clove

garlic

cucumber

radish

1 pinch

chilli flakes

flatbreads

1 packet

Garlic Dip

1 packet

hummus

1 bag

baby spinach leaves

1 packet

Mint Sauce

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

30 g

butter

1 drizzle

red wine vinegar

Nutrition Values

Energy (kJ)4912 kJ

Fat67.9 g

of which saturates25.1 g

Carbohydrate72.2 g

of which sugars16.4 g

Protein46 g

Sodium1426 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 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. • 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 heatproof bowl, microwave the butter, 1/2 the garlic and a pinch of salt in 10 second bursts, until melted. • When the veggies have 5 minutes cook time remaining, drizzle garlic butter over the veggies and roast until golden.

• While the veggies are roasting, roughly chop cucumber. Thinly slice radish. • Spread the remaining garlic and a drizzle of olive oil over the flatbreads and season with salt. Place flatbreads directly on an oven wire rack and bake until golden, 5-8 minutes. • Meanwhile, combine garlic dip and hummus in a second small bowl. Set aside.

• In a medium bowl, combine baby spinach leaves, cucumber, radish and a drizzle of red wine vinegar and olive oil. Season to taste.

• Slice lamb and top with mint sauce. • Bring everything to the table to serve. • Help yourself to some Middle Eastern lamb rump and mint sauce, garlic flatbreads, roasted veggies, radish salad and garlic hummus dip. Enjoy!