Chermoula-Spiced Honey Lamb
with Sesame Roast Veggie Toss & Garlic Sauce
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
sweet potato fries
1
haloumi
(Contains Milk;)
1
brown onion
1
tomato
1
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1
Tomato Relish
1
mixed salad leaves
Not included in your delivery
1
olive oil
1
balsamic vinegar
1
brown sugar
Nutritional Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. In a small bowl, combine chermoula spice blend, the honey and a generous drizzle of olive oil. Season. • 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 (starting the lamb in a cold pan helps the fat melt without burning). Increase the heat to high and sear lamb rump on all sides for 30 seconds.
• While lamb is searing, place potato, carrot & zucchini mix on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Brush chermoula oil mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• When veggies are done, add baby spinach leaves and a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide sesame-roasted veggie toss between bowls. • Top with chermoula-spiced honey lamb. Pour over any resting juices. Add a dollop of garlic sauce to serve. Enjoy!