This week's new ingredient is Duck Fat - the secret to achieving perfectly golden, crispy roast potatoes is arriving straight to your dinner table tonight! With a rich, savoury flavour and silky texture, duck fat is the magic ingredient that will take your roast vegetables to the next level, helping you achieve that irresistible crunch - just like the restaurants!
This recipe is under 650kcal per serving.
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.
300 g
Lamb Backstrap
1
Garlic
1 packet
Gravy Granules
1 packet
Dijon Mustard
1
Broccoli
2
Potato
1 packet
Duck Fat
1
Carrot
¼ tsp
cracked black pepper
1 drizzle
olive oil
½ cup
Boiling water
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Microwave duck fat in a small bowl until melted, 30 seconds. Place potato on a lined oven tray. • Drizzle with the duck fat and season with salt. Toss to coat and roast until tender, 20-25 minutes.
• Meanwhile, season lamb backstrap on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb, turning occasionally, for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• While lamb is cooking, chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. Finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot, tossing, until tender, 6-7 minutes. • Add garlic and cook, until fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.
• While veggies are cooking, boil the kettle. • In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Stir in Dijon mustard and the cracked black pepper, until combined.
• Slice lamb. • Divide seared lamb backstrap, duck fat potatoes and garlic broccoli between plates. • Spoon over Dijon pepper gravy. Enjoy!