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 Israeli couscous get upgraded with a drizzle of browned butter and yoghurt gets mixed with parsley for a cooling side. Dining at home has never been this good!
This recipe is under 650kcal per serving.
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
souk market spice blend
currants(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
capers(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)
Israeli couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Place the cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the cauliflower is roasting, finely chop the parsley leaves. In a small bowl, combine the Greek-style yoghurt and 1/2 the parsley. Season and set aside. In a medium bowl, combine the Souk Market spice blend, the salt and a generous drizzle of olive oil. Pat the lamb shortloin dry with paper towel, then add to the spice mixture. Turn to coat and set aside.
Boil the kettle. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add the currants and a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain the currant couscous and set aside.
While the couscous is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. When the couscous is done, return the empty saucepan to a medium-high heat. Cook the butter until melted and browned slightly, 1-2 minutes. Return the currant couscous to the saucepan, then add the roasted cauliflower, the capers, lemon zest, baby spinach, remaining parsley and a squeeze of lemon juice. Gently toss to coat. Season to taste. Set aside.
Heat a large frying pan over a high heat, then add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside to rest for 4 minutes.
Slice the spiced lamb. Divide the brown butter cauliflower Israeli couscous between plates. Top with the lamb. Pour over any lamb resting juices and top with the parsley yoghurt to serve.