Honey Mustard Glazed Lamb Backstrap
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey Mustard Glazed Lamb Backstrap

Honey Mustard Glazed Lamb Backstrap

with Garlicky Greens, Lemon Pepper Potatoes & Horseradish Sauce

A succulent lamb backstrap is made even more delicious with a drizzle of honey-mustard glaze straight from the pan. Team it with a serve of lemon-pepper potato chunks, garlicky greens and a side of horseradish sauce.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Egg
Milk

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
DifficultyMedium

Ingredients

Serving amount

2

potato

½

lemon

1 sachet

black peppercorns

1 bag

green beans

2 clove

garlic

1 packet

wholegrain mustard

1 packet

Lamb Backstrap

1 packet

Horseradish Sauce

(Contains Egg, Milk;)

1 bag

silverbeet

Not included in your delivery

olive oil

1 tbs

honey

sideBannerName

Nutritional Values

Energy (kJ)1873 kJ
Fat18.4 g
of which saturates4.7 g
Carbohydrate33.7 g
of which sugars14.3 g
Dietary Fibre10.2 g
Protein39.9 g
Sodium725 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat to oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to combine. Roast until lightly golden and tender, 20-25 minutes. • Meanwhile, zest lemon to get a generous pinch and slice into wedges. Crush black peppercorns using a pestle and mortar, or in their sachet using a rolling pin. • When the potatoes have finished roasting, add lemon zest, a squeeze of lemon juice and crushed peppercorns to the tray, tossing potatoes to coat.

2
2

• Meanwhile, trim green beans. Roughly chop silverbeet. Finely chop garlic. • In a small bowl, combine the honey, wholegrain mustard, a splash of water and a pinch of salt and pepper.

3
3

• Pat lamb backstrap dry with a paper towel and season on both sides. • Heat a large frying pan over high heat, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

4
4

• Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add silverbeet and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to serving plates.

5
5

• Return frying pan to low heat. • Add the honey mustard glaze and any lamb resting juices and cook, stirring, until bubbling, 30 seconds.

6
6

• Slice lamb. • Divide lamb and lemon pepper potatoes between the plates with the garlicky greens. Spoon honey mustard glaze over lamb. • Serve with horseradish sauce and remaining lemon wedges. Enjoy!

Meal right image

Explore Similar Recipes

Meal left image