Italian Lamb Backstrap
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Italian Lamb Backstrap

Italian Lamb Backstrap

with Risoni & Spinach-Rocket & Fennel Salad

Allergens:
Milk
Almond
Egg

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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

Premium Beef Eye Fillet

2

potato

1

light cooking cream

(Contains Milk;)

1

brown onion

1

green beans

1

chives

1

garlic

1

sliced mushrooms

1

onion chutney

1

beef stock pot

1

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1

Horseradish Sauce

(Contains Egg, Milk;)

Not included in your delivery

1

olive oil

1

butter

1

water

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Nutritional Values

Energy (kJ)3441 kJ
Calories0 kcal
Fat52.4 g
of which saturates22.7 g
Carbohydrate43.7 g
of which sugars23.1 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium769 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Thinly slice brown onion. Finely chop garlic. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil and half the butter. • Cook onion, stirring, until softened, 4-5 minutes. • Stir in garlic and half the garlic & herb seasoning, until fragrant, 1 minute.

2

• To the pan with onion, stir in the water (for the risoni), chicken-style stock powder and risoni. • Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is al dente and the water is absorbed, 13-15 minutes.

TIP: Add a splash more water if the risoni looks dry!

3

• Meanwhile, season lamb backstrap on both sides. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

4

• Return pan to medium heat with a drizzle of olive oil. • Cook remaining garlic & herb spice blend and tomato paste until fragrant, 1 minute. • Stir in the brown sugar, the water (for the sauce) and the remaining butter until slightly thickened, 1-2 minutes. Season to taste.

5

• Meanwhile, in a medium bowl, combine spinach,rocket & fennel mix, a drizzle of olive oil and the balsamic vinegar. Season.

6

• Stir shaved Parmesan cheese through risoni. • Slice lamb. • Divide caramelised onion risoni between plates. Top with lamb. • Spoon sauce over lamb. Serve with salad. Tear over parsley. Enjoy!