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.
This recipe is under 650kcal per serving.
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
1 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
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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.
• Transfer, fat-side up, to a lined oven tray. In a small bowl, combine chermoula spice blend and a drizzle of olive oil. • Use the 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!
• 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 boiling water (13/4 cups for 2 people / 31/2 cups for 4 people)and vegetable stock powder. Bring to the boil, then cook uncovered over medium-high heat, stirring occasionally until tender and the water is absorbed, 10-12 minutes. • Stir through red pesto and half the butter. Cover to keep warm.
ADAPT FOR KIDS: Keep some couscous mild! Before adding red pesto, transfer the kids’ portion to a bowl. Leave out the pesto and stir through half the butter.
• While the lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste. • Slice lamb. Divide red pesto pearl couscous, chermoula roast lamb and tomato salad between bowls. • Crumble over fetta cheese to serve. Enjoy!
ADAPT FOR KIDS: Serve kids' portion with some chermoula roast lamb, plain earl couscous and tomato salad.