Tunisian-Spiced Honey Lamb
with Sesame Roast Veggie Toss & Garlic Yoghurt
- Sesame
- Milk
Enjoy the tastes of this Tunisia-inspired dinner that’s sure to transport your taste buds. In one bite you’ll be hit with spiced succulent lamb drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds! *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!*
Ingredients
1 packet
lamb rump
1
beetroot
1
carrot
1
parsnip
1 sachet
sesame seeds
(Contains: Sesame; )
2 clove
garlic
1 bag
salad leaves
1 sachet
Tunisian seasoning
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
water
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a small criss-cross pattern. Season lamb all over with salt and pepper and place, fat-side down, in a large frying pan. Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear 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 beetroot into 1cm chunks. Cut carrot and parsnip into bite-sized chunks. Place veggies on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, combine Tunisian seasoning, the water and a good pinch of salt and pepper in a small bowl. Place lamb, fat-side up, on a lined oven tray. Use the back of a spoon to spread spice mixture over lamb. Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove from oven, then drizzle over the honey and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, finely chop garlic. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
When the veggies are done, add salad leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine and season.
Slice the lamb. Divide sesame roast veggie toss between bowls. Top with Tunisian-spiced honey lamb. Pour over any resting juices. Spoon over garlic yoghurt to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the tender, flavourful lamb, with some calling it restaurant-quality. The Tunisian spice mix received mixed reviews.
- Ease of prep: Customers found the recipe easy to follow, with helpful instructions for cooking lamb rump to perfection.
- Suggestions: Consider adding feta for extra flavour; some found roasting beetroot with other vegetables overpowering.
- Portions: Several reviewers mentioned needing to add extra vegetables, particularly for four people.
