Honey Mustard Glazed Lamb Backstrap
with Garlicky Greens, Lemon Pepper Potatoes & Garlic Aioli
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 garlic aioli.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
potatoes
½
lemon
1 sachet
black peppercorns
1 bag
green beans
2 clove
garlic
1 packet
wholegrain mustard
1 packet
Lamb Backstrap
1 packet
garlic aioli
(Contains Egg;)
1 bag
silverbeet
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place potato 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.
• 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.
• Pat lamb backstrap dry with a paper towel and season 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.
• 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.
• Return frying pan to low heat. • Add the honey mustard glaze and any lamb resting juices and cook, stirring, until bubbling, 30 seconds.
• Slice lamb. • Divide lamb and lemon pepper potatoes between the plates with the garlicky greens. • Spoon honey mustard glaze over lamb. • Serve with garlic aioli and remaining lemon wedges. Enjoy!