Greek-Style Roast Lamb & Olive Salad
with Fetta Cheese
Who says salads have to be boring? Enjoy this spin on the classic Greek-style salad with a refreshing combination of crunchy vegetables, rich lamb and tangy dressing complete with crumbles of creamy fetta!
This recipe is under 650kcal per serving and under 30g carbohydrates 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
tomato
1
cucumber
1 sachet
dried oregano
1 bag
mixed salad leaves
1 packet
kalamata olives
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
Dijon mustard
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• 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 the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes (the meat will keep cooking as it rests).
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, roughly chop tomato and cucumber.
• While the lamb is resting, in a large bowl, combine Dijon mustard, a pinch of dried oregano, the honey, a drizzle of vinegar and a good drizzle of olive oil. • Add mixed salad leaves, cucumber, tomato, and kalamata olives. Season to taste.
• Slice lamb. • Divide Greek-style olive salad between bowls. Top with roast lamb. • Crumble over fetta cubes to serve. Enjoy!