Roast Lamb & Dukkah Fetta Potatoes
with Rocket Salad, Green Beans & Currants
This tender roast lamb is the ultimate crowd pleaser, and even better with the fetta potatoes. The peppery salad cuts the lamb's richness, and the currant-adorned green beans are a textural treat.
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
2
potato
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
Fetta Cubes
(Contains Milk;)
1
red onion
1 bag
green beans
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
harissa paste
1 punnet
cherry tomatoes
1 bag
rocket leaves
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
½ tbs
water
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over 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 a lined oven tray. 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 in the pan, cut the potato into bite-sized chunks. Place on a second lined oven tray. Drizzle with olive oil, then sprinkle with the dukkah and a pinch of salt. Toss to coat. Roast until tender, 20-25 minutes. Remove from the oven, then crumble over the fetta cubes, tossing to combine.
While the potatoes are roasting, thinly slice the red onion. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Reduce the heat to medium. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
While the onion is caramelising, trim the green beans. Roughly chop the roasted almonds. In a small bowl, combine the Greek-style yoghurt and harissa paste. Halve the cherry tomatoes. In a medium bowl, combine the tomatoes, rocket leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Season.
Wipe out and return the frying pan to a mediumhigh heat with a drizzle of olive oil. Add the green beans and cook, tossing, until tender, 3-4 minutes. Add the currants and cook, until softened, 1-2 minutes.
Slice the lamb, then place on a serving dish alongside the caramelised onion. Sprinkle the almonds over the rocket salad. Bring everything to the table to serve. Help yourself to the lamb and onion, dukkah fetta potatoes, rocket salad and green beans with currants. Serve with the harissa yoghurt.