Double Tunisian-Spiced Honey Lamb Rump
with Sesame Roast Root Veggie Toss & Garlic Yoghurt
Enjoy the tastes of this Tunisia-inspired dinner that’s sure to transport your taste buds. In one bite you’ll be hit with spiced succulent lamb drizzled in honey, roasted veggies and punchy garlic yoghurt. Everyone will want seconds!
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.co.nz/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
beetroot
1
carrot
1
parsnip
1 sachet
sesame seeds
(Contains Sesame; )
1 sachet
Tunisian seasoning
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
1 tbs
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a small criss-cross pattern. • Season lamb all over with salt and pepper and place, fat-side down, in a large frying pan (use two pans if your pan is getting crowded). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut beetroot into 1cm chunks. Cut carrot and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over sesame seeds, drizzle with olive oil and season. Toss to coat and spread out evenly. Roast until tender, 25-30 minutes.
• While the veggies are roasting, combine Tunisian seasoning, the water and a good pinch of salt and pepper in a small bowl. • Transfer lamb, fat-side up, to a second lined oven tray (spread over two trays if your tray is getting crowded). Use the back of a spoon to spread spice mixture over lamb. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove from oven, then drizzle over the honey and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is roasting, finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine and season.
• Slice lamb. • Divide sesame roasted veggie toss between bowls. Top with Tunisian-spiced honey lamb. Pour over any resting juices. • Spoon over garlic yoghurt to serve. Enjoy!