HelloHero: Chermoula-Spiced Roast Lamb
with Garlic Pumpkin-Veggie Crush, Pear Slaw & Balsamic Glaze
You might need a pair of sunglasses for this meal because it’s blinding, especially with garlic, potato and carrot combined into a sunset veggie crush. What goes better with veggies than a lamb roast of course, and this one is succulent, tender and drizzled in a balsamic sauce for a dark tone. Trust us, it tastes just as good as it looks.
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
1 packet
lamb rump
1 sachet
chermoula spice blend
1
potato
2
carrot
1
pear
2 clove
garlic
1 packet
Shredded Cabbage Mix
1 packet
peeled pumpkin pieces
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 tbs
balsamic vinegar
15 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil). Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine chermoula spice blend with a drizzle of olive oil in small bowl. Season with salt and pepper. • Increase heat to high, then 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, bring a medium saucepan of salted water to the boil. • Cut potato and carrot into large chunks. Thinly slice pear. Finely chop garlic.
• Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, then cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, cook potato, carrot and pumpkin peeled diced in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain the veggies and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat, then return veggies to the pan, season generously with salt and toss to coat. Lightly crush with a fork, then cover to keep warm.
• While lamb is resting, wipe out the frying pan and return to medium heat. Cook the brown sugar, balsamic vinegar and a splash of water, until slightly reduced, 1-2 minutes. • Remove from heat, then stir through the butter and any lamb resting juices. Season to taste.
• In a medium bowl, combine pear, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and toss to combine. • Slice chermoula roasted lamb. • Divide veggie crush, lamb and pear slaw between plates. • Spoon balsamic glaze over lamb to serve. Enjoy!