Herby Roast Lamb & Panzanella-Style Salad
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Herby Roast Lamb & Panzanella-Style Salad

Herby Roast Lamb & Panzanella-Style Salad

with Creamy Pesto Dressing & Flaked Almonds

Indulge in a satisfying salad packed with colour and texture! Succulent lamb rump pairs perfectly with our classic garlic & herb seasoning, and crispy ciabatta soaks up all the flavourful dressing and juices for a mid-week dinner delight!

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

Tags:
Over 30g protein
Under 650kcal
Dietitian approved
Quick Prep
Under 40g carbs
Allergens:
Gluten
Soy
Wheat
Milk
Egg
Walnut
Almond

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

garlic & herb seasoning

1

tomato

1

cucumber

1

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 bag

mixed salad leaves

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

½ tbs

honey

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)1512 kJ
Fat19.7 g
of which saturates1.9 g
Carbohydrate38.2 g
of which sugars8.1 g
Dietary Fibre5.4 g
Protein7.1 g
Sodium772 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Paper
Baking Tray

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2
2

• Transfer lamb, fat-side up, to a lined oven tray. • In a small bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Use the back of a spoon to spread spice 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 meat will keep cooking as it rests!

3
3

• Meanwhile, thinly slice tomato into wedges. • Thinly slice cucumber into rounds. • Cut or tear bake-at-home ciabatta into bite-sized chunks. • When lamb is resting, place ciabatta on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat and bake until golden, 5-7 minutes.

4
4

• In a large bowl, combine the honey, balsamic vinegar and a drizzle of olive oil. Add tomato, cucumber, mixed salad leaves and croutons. Toss to combine. Season. • Slice lamb. • Divide Panzanella-style salad between bowls. Top with herby roast lamb. Drizzle over creamy pesto dressing. Sprinkle over flaked almonds to serve. Enjoy!