Roast Lamb & Couscous Salad
with Fetta, Yoghurt & Almonds
A roast lamb rump dinner is getting a makeover with a Greek-style yoghurt and fetta drizzle. The veggies are putting on a show with a sprinkle of flavourful seasoning and don’t worry, the couscous isn't being left behind, not when it's accessorised with baby spinach and flaked almonds.
This recipe is under 650kcal 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
Lamb Rump
1
Carrot
1
Tomato
1
Tomato & Herb Seasoning
1
Couscous
(Contains Wheat, Gluten; May be present: Soy. )
1
Vegetable Stock Pot
1
Baby Spinach Leaves
1
Greek-Style Yoghurt
(Contains Milk;)
1
Fetta Cubes
(Contains Milk;)
1
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
boiling water
Nutritional Values
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. 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• While the lamb is searing, thinly slice carrot into half-moons. Slice tomato into wedges. • Place carrot and tomato on a second lined oven tray. • Sprinkle with paprika spice blend, a pinch of salt and pepper and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.
• While the lamb is resting, boil the kettle. • To a large bowl, add wholemeal couscous and the 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 drizzle of vinegar. Season to taste.
• Slice lamb. • Divide wholemeal couscous salad between bowls. • Top with roast lamb and Greek-style yoghurt. • Crumble over fetta cubes and sprinkle with flaked almonds to serve. Enjoy!