Middle Eastern-Spiced Lamb & Spinach Gozleme
with Cherry Tomato Couscous Salad & Sumac Yoghurt
For this feast, we’ve created a spread of deliciously spiced lamb rump, Israeli 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!
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 packet
lamb rump
1 bag
baby spinach leaves
1 punnet
cherry tomatoes
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Turkish Sumac Seasoning
1 packet
Middle Eastern Seasoning
1 packet
pomegranate molasses
(May be present Gluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy. )
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Chicken-Style Stock Powder
1 bag
Mixed Salad Leaves
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
1.5 cup
water
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 criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase the heat to high and sear 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 is cooking, roughly chop baby spinach leaves. Halve the cherry tomatoes. • In a medium bowl, combine baby spinach leaves, shredded Cheddar cheese, feta (see ingredients), the egg and a pinch of salt. Set aside. • In a small bowl, combine Greek-style yoghurt and half the Turkish sumac seasoning. Set aside.
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 Middle Eastern seasoning and a drizzle of water, then season. • Use the back of a spoon to spread the Middle Eastern seasoning over the lamb, then roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, glaze with 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 medium-high heat. Toast Israeli couscous, stirring, until golden, 1-2 minutes. • Add the water, reduce the heat to medium and simmer, stirring occasionally, until couscous is tender and water has absorbed, 10-12 minutes. • Allow the couscous to cool for 5 minutes, then add the cherry tomatoes, chicken-style stock powder, mixed salad leaves and a drizzle of white wine vinegar. Stir to combine. Set aside.
• Arrange half the mini flourtortillas 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 gozleme until cheese has melted slightly and tortillas are golden, 5-8 minutes.
• Slice Middle Eastern-spiced lamb. Slice gozleme into quarters. • Bring everything to the table to serve. Help yourself to lamb, spinach gozleme and cherry tomato couscous salad. • Sprinkle the remaining Turkish sumac seasoning over the gozleme. Serve with sumac yoghurt. Enjoy!