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Spiced Lamb Rump & Parsley Yoghurt

Spiced Lamb Rump & Parsley Yoghurt

with Caper & Cauliflower Pearl Couscous

Gourmet
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This gourmet meal is a true feast for the senses. Follow our simple steps to get a golden coating on your tender lamb roast. Then create an assortment of sides to really elevate the dish to the next level. Cauliflower and pearl couscous get upgraded with a drizzling of browned butter and yoghurt gets mixed with parsley for a cooling side. Dining at home has never been this good!

Allergens:MilkGlutenTree Nuts

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb rump

1 portion

cauliflower

1 bunch

parsley

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

souk market spice blend

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

currants

(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

½ unit

lemon

1 bag

baby spinach leaves

1 packet

capers

(ContainsTree NutsMay be presentMilk, Peanuts, Sesame, Gluten)

Not included in your delivery

olive oil

½ tsp

salt

1.25 cup

water

30 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat31.6 g
of which saturates16 g
Carbohydrate54.9 g
of which sugars17.5 g
Dietary Fibre0 g
Protein61 g
Cholesterol0 mg
Sodium994 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Place the lamb, fat-side down, in a medium frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds.

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

2

While the lamb is cooking, cut the cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. Finely chop the parsley leaves. In a small bowl, combine the yoghurt and 1/2 the parsley with a pinch of salt and pepper. Set aside.

3

In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Add the seared lamb to the spiced oil and toss to coat. Transfer the lamb, fat-side up, to a second oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

4

While the lamb is roasting, wash the frying pan. Return the pan to a medium-high heat with a drizzle of olive oil and add the pearl couscous. Toast, stirring occasionally, until golden, 1-2 minutes. Add the water, currants and a pinch of salt. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

5

While the couscous is cooking, zest the lemon (see ingredients list) to get a pinch. Roughly chop the baby spinach leaves. Wipe out the frying pan, return to a medium-high heat and add the butter. Cook until melted and browned slightly, 1-2 minutes. Add the roasted cauliflower, capers, lemon zest and the remaining parsley to the pan and gently toss to coat. Add the cauliflower mixture, baby spinach and a squeeze of lemon juice to the bowl with the couscous. Toss to coat and season to taste with salt and pepper.

6

Thinly slice the lamb. Divide the cauliflower couscous between plates and top with the lamb. Pour over the resting juices from the lamb and top with the parsley yoghurt.