Herby Double Roast Lamb & Panzanella-Style Salad
with Creamy Pesto Dressing & Flaked Almonds
Indulge in a satisfying salad packed with colour and texture! Succulent lamb rump pairs perfectly with our classic garlic & herb seasoning, and crispy ciabatta soaks up all the flavourful dressing and juices for a mid-week dinner delight!
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 sachet
garlic & herb seasoning
1
tomato
1
cucumber
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 bag
mixed salad leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
½ tbs
honey
drizzle
balsamic vinegar
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 heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Cook lamb in two frying pans if your pan is getting crowded.
• Transfer lamb, fat-side up, to a lined oven tray. • In a small bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Use the back of a spoon to spread spice 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! TIP: Spread lamb over two lined oven trays if your tray is getting crowded.
• Meanwhile, thinly slice tomato into wedges. • Thinly slice cucumber into rounds. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • When lamb is resting, place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.
• In a large bowl, combine the honey, balsamic vinegar and a drizzle of olive oil. Add tomato, cucumber, mixed salad leaves and croutons. Toss to combine. Season. • Slice lamb. • Divide Panzanella-style salad between bowls. Top with herby roast lamb. Drizzle over creamy pesto dressing. Sprinkle over flaked almonds to serve. Enjoy!