HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTunisian Lamb Rump & Sumac Yoghurt
topBanner
Tunisian Lamb Rump & Sumac Yoghurt

Tunisian Lamb Rump & Sumac Yoghurt

with Cheesy Spinach Gozleme & Cherry Tomato Couscous Salad

Taste Tours
Read more

The star of this evening’s dish is a little known Middle Eastern delicacy called sumac. Made from the ground berries of the sumac plant it has a great citrusy, tangy flavour that perfectly balances against the creaminess of the yoghurt. For this feast, we’ve created a spread of deliciously spiced lamb rump, couscous bursting with cherry tomatoes and gozleme filled with spinach to give you a palate-cleansing taste, whilst making sure you’re still lip-smackingly satisfied. Go for it!

Allergens:EggsGlutenMilk

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

lamb rump

1 bag

baby spinach leaves

1 punnet

cherry tomatoes

1 sachet

chicken-style stock powder

4

mini flour tortillas

(ContainsGluten)

1 bag

salad leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Turkish sumac seasoning

1 sachet

Tunisian seasoning

1 packet

pomegranate molasses

(May be presentGluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy)

1 packet

Israeli couscous

(ContainsGluten)

Not included in your delivery

olive oil

1

egg

(ContainsEggs)

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5692 kJ
Fat65.5 g
of which saturates36.5 g
Carbohydrate100.9 g
of which sugars16.2 g
Protein70.8 g
Sodium2712 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°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 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 cooking, roughly chop the baby spinach leaves. In a medium bowl, combine the baby spinach, shredded Cheddar cheese, crumbled Greek salad cheese/feta cheese, egg and a pinch of salt. Set aside. In a small bowl, combine the Greek-style yoghurt and 1/2 the Turkish sumac seasoning. Set aside. Halve the cherry tomatoes.

TIP: The egg helps to bind the cheese and spinach together.

3

Transfer the lamb, fat-side up, to a lined oven tray. In a second small bowl, combine the Tunisian seasoning and a drizzle of water, then season. Use the back of a spoon to spread the Tunisian spice mixture over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, glaze with the pomegranate molasses and cover with foil. Set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

4

While the lamb is roasting, heat a medium saucepan over a medium-high heat. Toast the Israeli couscous, stirring, until golden, 1-2 minutes. Add the water, reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Allow the couscous to cool for 5 minutes, then add the cherry tomatoes, rocket leaves, chicken-style stock powder and a drizzle of white wine vinegar. Stir to combine.

5

While the couscous is cooking, arrange 1/2 the mini flour tortillas (see ingredients) on a second lined oven tray. Divide the cheesy spinach mixture between the tortillas. Top with the remaining tortillas and press down gently with a spatula. Brush or spray the tortillas with olive oil and season. Bake until the cheese has melted slightly and the tortillas are golden, 5-8 minutes.

6

Slice the Tunisian lamb. Slice the gozleme into quarters. Bring everything to the table to serve. Help yourself to the lamb, cheesy spinach gozleme and cherry tomato couscous salad. Sprinkle the remaining sumac over the gozleme. Serve with the sumac yoghurt.