Lamb Tenderloin

Name: Lamb Tenderloin with Hummus and Broccolini Salad
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Lamb tenderloin; 10 Grams of Zaatar; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 150 Grams of Tenderstem broccoli; 250 Grams of Thin asparagus; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Almond flakes; 50 Grams of Feta cheese; 1 Pieces of Pomegranate; 1 Pieces of Lemon; 2 Tbsp of Olive oil; 1 Tsp of Black pepper; 2 Pieces of Pitta bread; 200 Grams of Hummus

with Hummus and Broccolini Salad

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

Cals 888 · Prot 33 · Carbs 102 · Fat 41

Gourmet

Family Friendly

30 min

Lamb Tenderloin with Hummus and Broccolini Salad

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

Cals 888 · Prot 33 · Carbs 102 · Fat 41

Gourmet

Family Friendly

Ingredients

Lamb

Lamb tenderloin

400 Grams

Zaatar

10 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Salad

Tenderstem broccoli

150 Grams

Thin asparagus

250 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Almond flakes 1*2*

30 Grams

Feta cheese 4*

50 Grams

Pomegranate

1 Piece

Lemon

1 Piece

Olive oil

2 Tbsp

Black pepper

0.5 Tsp

On the side

Pitta bread 4*5*9*10*11*

2 Pieces

Hummus 3*

200 Grams

Allergens

*1 Peanuts, *2 Tree Nuts, *4 Milk, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3714 / 888
Fats (g)	40.8
of which saturated (g)	5.5
Carbohydrates (g)	102
of which sugars (g)	24.3
Fibers (g)	21.9
Proteins (g)	33.1
Salt (g)	4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.

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 lamb, hummus and flat breads on the side.

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