Middle Eastern Lamb Rump & Mint Sauce
with Potato-Cauli Toss, Flatbreads & Garlic Yoghurt Dip
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 a classic mint sauce. Dip flatbreads into the garlic yoghurt to get started.
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
Ingredients
1
Lamb rump
1
Middle Eastern Seasoning
1
Potato
1
Cauliflower
Garlic
1
Cucumber
2
Radish
1
Flatbread
(May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Macadamia, Hazelnut, Pine Nut. )
1
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
Greek-Style Yoghurt
(Contains Milk; )
1
baby leaves
1
Mint Sauce
Not included in your delivery
1
olive oil
butter
(Contains Milk; )
Nutrition Values
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. • 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 an oven wire 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 spinach leaves, cucumber, radish, 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 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 yoghurt dip. Enjoy!