Lamb Rump & Dukkah Roast Veggies
with Jewelled Pearl Couscous & Yoghurt Dressing
Succulent lamb coupled with roasted baby carrots, pearl couscous and veggies, sit pretty together in this classic gourmet-style dinner. For the perfect finishing touch, we've added a delectable yoghurt dressing - never has a combination been so right!
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 portion
cauliflower
1 bunch
baby carrots
2 clove
garlic
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 sachet
vegetable stock powder
½
lemon
1 bag
baby spinach leaves
1 bag
mint
1 packet
pearl couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
lamb rump
1
sweet potato
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
1.25 cup
water (for the couscous)
2 tbs
water (for the sauce)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, cut the cauliflower into small florets. Trim the green tops from the baby carrots and slice any larger carrots in half lengthways. Cut the sweet potato into small chunks. Place the veggies and unpeeled garlic cloves on a second lined oven tray. Sprinkle with the dukkah, drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
While the veggies are roasting, wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring, until golden, 1-2 minutes. Add the water (for the couscous), currants and sprinkle over the vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has absorbed, 10-12 minutes.
While the couscous is cooking, zest the lemon to get a generous pinch then cut into wedges. Squeeze the roasted garlic from the skin and mash using a fork. In a small bowl, combine the Greekstyle yoghurt, water (for the sauce), lemon zest and roast garlic. Season.
Roughly chop the baby spinach leaves. Add the baby spinach, flaked almonds and a generous squeeze of lemon juice to the couscous. Toss to combine and season to taste.
Slice the lamb. Divide the jewelled pearl couscous between plates. Top with the lamb and dukkah roast veggies. Drizzle with the yoghurt dressing. Tear over the mint to serve.