Lamb Tenderloin

with Hummus and Broccolini Salad

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Instructions

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1 Roast greens

Preheat the oven to 200°C/180°C fan. Trim the broccolini and asparagus. Add the broccolini and asparagus to a baking tray, drizzle with oil, season with salt and roast for 15 min. After 15 min, top with the almond flakes and roast for 5 min further.  

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2 Coat lamb

Meanwhile, place the zaatar on a plate and season it with salt and pepper. Pat the lamb dry with kitchen paper. Using a small sharp knife, trim any silver membrane off the lamb. Roll the lamb in the zaatar

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3 Fry lamb

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb and fry it for 5-8 min until browned and cooked to your liking. Remove the pan from the heat and set aside to rest.

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4 Heat bread

 Place the pitta pockets on a baking tray and warm them in the oven for 5 min (see pro tip). Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

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5 Serve

Crumble the feta. Juice the lemons into a bowl or jar. Add the olive oil, season with salt and pepper and whisk or shake until fully combined - this is your dressing. Toss the asparagus and broccolini in the dressing. Divide the greens among plates and top with the feta and pomegranate seeds. Serve the lambhummus and flat breads on the side. 

Tips for fussy eaters

Serve the pomegranate seeds to the side if you don't like to mix your sweet and savouries!

Pro tip

If you want the bread to stay soft, splash it with a little water, wrap it in baking paper and bake it for 5 min. Keep it wrapped until serving.

Did you know that broccoli contains as much calcium gram per gram as milk?

Cooking Time: 30 min

Cals 1225 · Prot 85 · Carbs 93 · Fat 56

Ingredients

Number of people

Lamb

Lamb tenderloin 400 Grams
Zaatar 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Salad

Broccolini 150 Grams
Green asparagus, thin 250 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Almond flakes 30 Grams
Feta cheese 50 Grams
Pomegranate, whole 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Black pepper 0.5 Tsp

On the side

Pitta Pocket 2 Pieces
Hummus 200 Grams

Did you know that broccoli contains as much calcium gram per gram as milk?

Cooking Time: 30 min

Cals 1225 · Prot 85 · Carbs 93 · Fat 56

Instructions

photo

1 Roast greens

Preheat the oven to 200°C/180°C fan. Trim the broccolini and asparagus. Add the broccolini and asparagus to a baking tray, drizzle with oil, season with salt and roast for 15 min. After 15 min, top with the almond flakes and roast for 5 min further.  

photo

2 Coat lamb

Meanwhile, place the zaatar on a plate and season it with salt and pepper. Pat the lamb dry with kitchen paper. Using a small sharp knife, trim any silver membrane off the lamb. Roll the lamb in the zaatar

photo

3 Fry lamb

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the lamb and fry it for 5-8 min until browned and cooked to your liking. Remove the pan from the heat and set aside to rest.

photo

4 Heat bread

 Place the pitta pockets on a baking tray and warm them in the oven for 5 min (see pro tip). Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane.

photo

5 Serve

Crumble the feta. Juice the lemons into a bowl or jar. Add the olive oil, season with salt and pepper and whisk or shake until fully combined - this is your dressing. Toss the asparagus and broccolini in the dressing. Divide the greens among plates and top with the feta and pomegranate seeds. Serve the lambhummus and flat breads on the side. 

Tips for fussy eaters

Serve the pomegranate seeds to the side if you don't like to mix your sweet and savouries!

Pro tip

If you want the bread to stay soft, splash it with a little water, wrap it in baking paper and bake it for 5 min. Keep it wrapped until serving.

Ingredients

Number of people

Lamb

Lamb tenderloin 400 Grams
Zaatar 10 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Salad

Broccolini 150 Grams
Green asparagus, thin 250 Grams
Vegetable oil 1 Tbsp
Salt 0.5 Tsp
Almond flakes 30 Grams
Feta cheese 50 Grams
Pomegranate, whole 1 Piece
Lemon 1 Piece
Olive oil 2 Tbsp
Black pepper 0.5 Tsp

On the side

Pitta Pocket 2 Pieces
Hummus 200 Grams
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