Honey Mustard Glazed Lamb Backstrap

Name: Honey Mustard Glazed Lamb Backstrap with Garlicky Greens, Lemon Pepper Potatoes & Garlic Aioli
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; ½ lemon; 1 sachet black peppercorns; 1 bag green beans; 2 clove garlic; 1 tbs honey; 1 packet wholegrain mustard; 1 packet Lamb Backstrap; 1 packet garlic aioli; 1 bag silverbeet

with Garlicky Greens, Lemon Pepper Potatoes & Garlic Aioli

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

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: Eggs;)

1 bag

silverbeet

Not included in your delivery

olive oil

1 tbs

honey

Nutritional Values

Energy (kJ)1868 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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!