Classic Roasted Lamb & Balsamic Sauce

Name: Classic Roasted Lamb & Balsamic Sauce with Garlic Veggie Mash & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet lamb rump; 1 potato; 2 carrot; 1 tomato; 3 clove garlic; 1 tsp brown sugar; 1.5 tbs balsamic vinegar; 20 g butter; 1 bag mixed salad leaves; 1 drizzle white wine vinegar; 1 sachet Aussie spice blend

with Garlic Veggie Mash & Tomato Salad

Get up to $200 off!

Our test kitchen erupted in cheers when this roast lamb was plated up. We couldn't keep this one to ourselves for much longer, when the garlic veggie mash, tomato salad and balsamic lamb tastes this good!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 30g carbs

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

carrot

tomato

3 clove

garlic

1 bag

mixed salad leaves

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tsp

brown sugar

1.5 tbs

balsamic vinegar

20 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1791 kJ

Fat16.3 g

of which saturates8 g

Carbohydrate24.9 g

of which sugars13.1 g

Dietary Fibre7.7 g

Protein43.9 g

Sodium628 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. In a small bowl, combine Aussie spice blend and a generous drizzle of olive oil. Season. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place 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.

• Transfer lamb, fat-side up, to a lined oven tray. Brush spice blend mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

• While lamb is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. Roughly chop tomato. Peel garlic.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Cook potato, carrot and garlic cloves in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return to saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.

• While the lamb is resting, wipe out frying pan and return to medium heat. • Cook the brown sugar, the balsamic vinegar and a splash of water until slightly reduced, 1-2 minutes. • Remove from heat, then stir through the butter and any lamb resting juices. Season to taste. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season.