Roasted Lamb Rump & Israeli Couscous Salad
with Garlic Feta Greens & Truffle Mayo
Embrace the balmy summer days and nights while you dine outdoors with our delicious Al Fresco recipes. These satisfying share-style meals are packed with fresh and seasonal ingredients, perfect for entertaining.
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
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 bag
green beans
1 bag
baby cauliflower
1 punnet
cherry tomatoes
½
lemon
2 clove
garlic
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
Rocket leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
½ bottle
balsamic glaze
(Contains Sulphites; )
1 packet
Israeli couscous
(Contains Gluten; )
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine garlic & herb seasoning and a splash of water in a small bowl. Season. • Increase heat to high and sear lamb rump on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Use back of a spoon to spread seasoning mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the pan with chicken-style stock powder and a drizzle of olive oil.
• Trim green beans. Trim baby cauliflower (halve any thick stalks lengthways). • Halve cherry tomatoes. Zest lemon, then cut into wedges. Finely chop garlic. • Return the frying pan to medium-high heat. Toast pine nuts, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and baby cauliflower, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper. • Transfer to a serving plate and sprinkle over cow's milk feta (see ingredients).
• To the drained couscous, add cherry tomatoes, rocket leaves, lemon zest and a good squeeze of lemon juice. Season and toss to combine. • Transfer to a serving bowl, then drizzle over balsamic glaze and garnish with pine nuts.
• Slice lamb and serve with Italian truffle mayonnaise. • Bring everything to the table to serve. • Help yourself to roasted lamb rump, Israeli couscous salad and garlic feta greens. Enjoy!