HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHerby Lamb & Root Veggie Salad
Herby Lamb & Root Veggie Salad

Herby Lamb & Root Veggie Salad

with Garlic Yoghurt

Read more

No need to be shy, we both know you want to dig in as soon as this meal hits the table. Those juicy roasted lamb slices are very alluring and the call of a bright roast beetroot salad is hard to pass up. We say, don’t resist, follow your nose and take a bite. You won’t believe that you made this in no time at all.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalEasy PrepUnder 30g carbs

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

lamb rump









2 sprig

Aussie spice blend

2 clove


1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


2 bag


Not included in your delivery

olive oil

1 drizzle

red wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2706 kJ
Fat34.1 g
of which saturates16.4 g
Carbohydrate28.8 g
of which sugars19.2 g
Dietary Fibre10 g
Protein39.7 g
Sodium741 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
download icondownload icon

• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper and place, fat-side down, in a medium frying pan. • Place the pan over medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides, 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray.


• Meanwhile, cut beetroot, onion, parsnip and carrot into bite-sized chunks. • Place veggies on a second lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.


• Meanwhile, pick and finely chop herbs. • In a small bowl, combine herbs, a generous drizzle of olive oil and a good pinch of salt and pepper. Use the back of a spoon to spread herb oil over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes. • While the lamb is roasting, finely chop garlic. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer to a small bowl, then add Greek-style yoghurt to garlic oil and stir to combine. Season to taste.

TIP: The meat will keep cooking as it rests!


• To the roasted veggies, add baby spinach leaves and a drizzle of red wine vinegar. Gently toss to combine. • Slice herby lamb. • Divide root veggie salad and lamb between plates. • Spoon over garlic yoghurt to serve. Enjoy!