Double Roast Lamb Rump & Warming Wholemeal Couscous Salad
with Mustard Mayo
This moreish meal features a tender and rich lamb rump, which pairs perfectly with light and fluffy couscous packed full of roast veggies and baby spinach for extra colour and flavour.
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
carrot
1
zucchini
1 sachet
garlic & herb seasoning
½
lemon
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Mustard Mayo
(Contains Egg; May be present: Milk. )
Not included in your delivery
olive oil
¾ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • 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. TIP: Divide lamb over two pans if your pan is getting crowded.
• While the lamb is searing, cut carrot and zucchini into rounds. • Place veggies on a lined oven tray. Sprinkle with garlic & herb seasoning and drizzle with olive oil. Toss to coat. Roast until tender, 25-30 minutes. • Place lamb on a second lined oven tray and 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! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.
• While the lamb is resting, boil the kettle. Halve lemon. • To a large bowl, add wholemeal couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2P / 1 1/2 cups for 4P) and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with fork. • To the couscous, add baby spinach leaves, roast veggies and a good squeeze of lemon juice. Season to taste.
• Slice lamb. • Divide warming wholemeal couscous salad between bowls. • Top with roast lamb and drizzle over mustard mayo to serve. Enjoy!