Tunisian Lamb Rump & Sumac Yoghurt
with Cheesy Spinach Gozleme & Cherry Tomato Couscous Salad
The star of this evening’s dish is a little known Middle Eastern delicacy called sumac. Made from the ground berries of the sumac plant it has a great citrusy, tangy flavour that perfectly balances against the creaminess of the yoghurt. For this feast, we’ve created a spread of deliciously spiced lamb rump, couscous bursting with cherry tomatoes and gozleme filled with spinach to give you a palate-cleansing taste, whilst making sure you’re still lip-smackingly satisfied. Go for it!
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 bag
baby spinach leaves
1 punnet
cherry tomatoes
1 sachet
Chicken-Style Stock Powder
4
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 bag
salad leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Turkish Sumac Seasoning
1 sachet
Tunisian seasoning
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern. Place the lamb, fat-side down, in a large frying pan (no need for oil!). 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb cooking, roughly chop the baby spinach leaves. In a medium bowl, combine the baby spinach, shredded Cheddar cheese, crumbled Greek salad cheese/feta cheese, egg and a pinch of salt. Set aside. In a small bowl, combine the Greek-style yoghurt and 1/2 the Turkish sumac seasoning. Set aside. Halve the cherry tomatoes.
TIP: The egg helps to bind the cheese and spinach together.
Transfer the lamb, fat-side up, to a lined oven tray. In a second small bowl, combine the Tunisian seasoning and a drizzle of water, then season. Use the back of a spoon to spread the Tunisian spice mixture over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, glaze with the pomegranate molasses and cover with foil. Set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
While the lamb is roasting, heat a medium saucepan over a medium-high heat. Toast the Israeli couscous, stirring, until golden, 1-2 minutes. Add the water, reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and water has absorbed, 10-12 minutes. Allow the couscous to cool for 5 minutes, then add the cherry tomatoes, rocket leaves, chicken-style stock powder and a drizzle of white wine vinegar. Stir to combine.
While the couscous is cooking, arrange 1/2 the mini flour tortillas (see ingredients) on a second lined oven tray. Divide the cheesy spinach mixture between the tortillas. Top with the remaining tortillas and press down gently with a spatula. Brush or spray the tortillas with olive oil and season. Bake until the cheese has melted slightly and the tortillas are golden, 5-8 minutes.
Slice the Tunisian lamb. Slice the gozleme into quarters. Bring everything to the table to serve. Help yourself to the lamb, cheesy spinach gozleme and cherry tomato couscous salad. Sprinkle the remaining sumac over the gozleme. Serve with the sumac yoghurt.