HelloHero: Herby Honey Lamb
with Roast Veggie Toss & Garlic Yoghurt
Our lamb rump is taken to the next level when rubbed with our herby honey concoction. With a bountiful roast veggie toss, you can indulge in this meal whilst knowing that it is light on the carbs.
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 sachet
garlic & herb seasoning
1 packet
Lamb Rump
1
Beetroot
1
Potato
1 portion
cauliflower
1 packet
Silverbeet
2 clove
Garlic
1 packet
Greek-Style Yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below left). Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine garlic & herb spice blend, the honey and a generous drizzle of olive oil. Season with salt and pepper. Set aside. • 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.
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 potato into bite-sized chunks. Cut cauliflower into small florets. Roughly chop silverbeet. • Place beetroot, potato and cauliflower on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. Roast until tender, 25-30 minutes. • In the last 5 minutes, add silverbeet to the tray and toss to combine. • Meanwhile, transfer lamb, fat-side up, to a second lined oven tray. Brush herby honey oil 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!
• While lamb is resting, finely chop garlic. • Wipe out frying pan and 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 veggies are done, add a drizzle of vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. Divide roast veggie toss between bowls. • Top with herby honey lamb. • Pour over any resting juices. Spoon over garlic yoghurt to serve. Enjoy!