Spiced Middle Eastern Lamb Rump

Name: Spiced Middle Eastern Lamb Rump with Sumac Potato Wedges & Turnip Salad
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 lamb rump; 3 potato; 1 sachet chermoula spice blend; 1 tsp honey; 20 g butter; ½ carrot; 1 white turnip; 1 bag salad leaves; 1 drizzle white wine vinegar; 1 sachet Turkish Sumac Seasoning

with Sumac Potato Wedges & Turnip Salad

Get up to $175 off

A sumptuous lamb feast with a Middle Eastern twist. This tender lamb rump is spiced with chermoula, then paired with crispy sumac wedges and a crunchy turnip salad. Don’t forget to rest your lamb for 10 minutes after cooking for the perfect slices that are blushing and moist.

Allergens:

Milk

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

lamb rump

potato

1 sachet

chermoula spice blend

carrot

white turnip

1 bag

salad leaves

1 sachet

Turkish Sumac Seasoning

Not included in your delivery

olive oil

1 tsp

honey

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2959 kJ

Fat34.4 g

of which saturates19.9 g

Carbohydrate39 g

of which sugars7.6 g

Protein38.7 g

Sodium813 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern. Place the lamb, fat-side down, in a large 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 on all sides for 30 seconds.

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

While the lamb is cooking, cut the potato into wedges. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Remove from the oven, then add the Turkish sumac seasoning and toss to coat.

TIP: If your oven tray is crowded, divide between two trays.

While the wedges are roasting, combine the chermoula spice blend, a drizzle of water and a pinch of salt and pepper in a small bowl. Transfer the lamb, fat-side up to a second lined oven tray and use the back of a spoon to spread the spice mixture over the lamb.

Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, then add the honey and butter and cover with foil. Set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

While the lamb is roasting, grate the carrot (see ingredients). Thinly slice the white turnip. In a medium bowl, combine a drizzle of olive oil and white wine vinegar. Add the mixed salad leaves, carrot and turnip. Season to taste and toss to combine.

Slice the spiced Middle Eastern lamb rump. Divide the lamb, sumac potato wedges and the turnip salad between plates. Spoon any resting juices over the lamb to serve.