Garlic-Herb Lamb Steak & Pesto Roast Veggies

Name: Garlic-Herb Lamb Steak & Pesto Roast Veggies with Tomato Salad & Garlic Aioli
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 zucchini; 1 tomato; 1 packet lamb rump; 1 sachet garlic & herb seasoning; 20 g butter; 1 bag mixed salad leaves; 1 packet basil pesto; 1 garlic aioli; 2 sweet potato; 1 drizzle vinegar (balsamic or white wine)

with Tomato Salad & Garlic Aioli

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What’s a quick and easy way to make succulent lamb bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, and then team it with roasted veggies dressed in our basil pesto and a bright salad for a meal that’s all kinds of yum!

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

Allergens:

Milk

•Eggs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

zucchini

tomato

1 packet

lamb rump

1 sachet

garlic & herb seasoning

1 bag

mixed salad leaves

1 packet

basil pesto

(Contains: Milk;)

garlic aioli

(Contains: Eggs;)

sweet potato

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3378 kJ

Fat48 g

of which saturates10.7 g

Carbohydrate42.6 g

of which sugars19.8 g

Protein50.3 g

Sodium807 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato, carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

• Roughly chop tomato. • In a medium bowl, combine pork loin steaks, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. • Lightly score lamb 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 heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

• In a medium bowl, combine mixed salad leaves, tomato, a drizzle of the vinegar and olive oil. Season.

• When the veggies are done, add basil pesto to the tray and toss to combine.

• Slice the lamb steak. • Divide the garlic and herb lamb steak, pesto roast veggies and tomato salad between plates. • Serve with the garlic aioli. Enjoy!