HelloHero: Rosemary Lamb & Roast Veg Salad
with Parmesan & Garlic Yoghurt
No need to be shy, we both know you want to dig in as soon as this meal hits the table. Those juicy roasted lamb slices are oh-so alluring and the call of a bright roast veggie salad is hard to pass up. We say, don’t resist - follow your nose and take a bite! You won’t believe that you made this in no time at all.
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
1
Lamb rump
1
Beetroot
1
Red Onion
1
White Turnip
1
Courgette
1
Kiwi Spice Blend
1
Rosemary
Garlic
1
Grated Parmesan Cheese
(Contains Milk; )
1
Greek-Style Yoghurt
(Contains Milk; )
1
baby leaves
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over with salt and pepper and place, fat-side down, in a medium frying pan. • Place the pan over medium heat and cook undisturbed until golden, 10-12 minutes. Increase heat to high and sear lamb on all sides, 30 seconds. Transfer lamb, fat-side up, to a lined oven tray.
• While the lamb is cooking, cut beetroot and onion (see ingredients) into bite-sized chunks. Peel white turnip, then cut into small chunks. Slice courgette into rounds. • Place veggies on a second lined oven tray. Sprinkle over Kiwi spice blend, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • While the lamb is cooking, cut beetroot and onion (see ingredients) into bite-sized chunks. Peel white turnip, then cut into small chunks. Slice courgette into rounds. • Place veggies on a second lined oven tray. Sprinkle over Kiwi spice blend, drizzle with olive oil and season. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with grated Parmesan cheese and bake until golden and crispy.
• Meanwhile, pick and finely chop rosemary. In a small bowl, combine rosemary, a generous drizzle of olive oil and a good pinch of salt and pepper. Use the back of a spoon to spread rosemary oil over lamb. • 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. • While the lamb is roasting, finely chop garlic. Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer to a second small bowl, then add Greek-style yoghurt to garlic oil and stir to combine. Season to taste.
• Add baby leaves and a drizzle of vinegar to the tray with roasted veggies. Gently toss to combine. • Slice rosemary lamb. • Divide roast veggie salad and rosemary lamb between plates. • Spoon over garlic yoghurt to serve. Enjoy!