Double Chermoula Roast Lamb & Tomato Salad
with Red Pesto Pearl Couscous & Fetta
Forget boring, bland salads! This dish is a textural treat featuring tender lamb rump teamed with chewy pearl couscous, vibrant veggies and a scattering of creamy fetta. Prepare for a mouthful of show-stopping flavour thanks to our complex and aromatic chermoula spice blend.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
lamb rump
1 sachet
chermoula spice blend
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
vegetable stock powder
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
snacking tomatoes
1 packet
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
1.75 cup
boiling water
20 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over 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 rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer, fat-side up, to lined oven tray. In a small bowl, combine chermoula spice blend and a drizzle of olive oil. • Use back of a spoon to spread spice mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven, drizzle over the honey, and rest for 10 minutes.
TIP: The meat will keep cooking as it rests! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.
• While the lamb is searing, boil the kettle. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then cook, uncovered on medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • To remaining pearl couscous, stir through red pesto paste and the remaining butter. Cover to keep warm.
CUSTOM FOR KIDS: Keep some couscous mild! Before adding red pesto, transfer the kids’ portion to a bowl. Stir through half the butter.
• While the lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste. • Slice lamb. Serve adults' portion with red pesto pearl couscous, the remaining chermoula roast lamb and tomato salad between bowls. • Crumble over fetta cheese to serve. Enjoy!
CUSTOM FOR KIDS: Serve kids' portion with some chermoula roast lamb and tomato salad.