Greek-Style Lamb & Wholemeal Couscous Salad
with Fetta-Yoghurt
Dig into our mouth-watering lamb rump, coated in an unforgettable spice blend. Sitting on a hearty bed of couscous packed with colourful veggies and topped with Greek-style yoghurt, this dish is a flavourful and satisfying combination!
This recipe is under 650kcal per serving and under 40g 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 sachet
mediterranean seasoning
1
cucumber
1
tomato
2 clove
garlic
1 sachet
chicken-style stock powder
1 packet
wholemeal couscous
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
¾ cup
water
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Place lamb, 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. • Meanwhile, in a small bowl, combine Mediterranean seasoning and a drizzle of olive oil.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb rump, fat-side up, to a lined oven tray. Spread spice mixture all over lamb using the back of a spoon. • 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, roughly chop cucumber and tomato. • Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to boil. Add wholemeal couscous. Stir to combine, cover with a lid and remove from heat. Set aside all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.
• To saucepan with couscous, add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season. • To a small bowl, add Greek-style yoghurt and crumble in fetta cubes. Stir to combine. • Slice lamb. Divide wholemeal couscous salad between bowls. Top with Mediterranean roast lamb rump and fetta-yoghurt. Enjoy!