Honey Mustard Glazed Lamb Backstrap
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Honey Mustard Glazed Lamb Backstrap

Honey Mustard Glazed Lamb Backstrap

with Garlicky Greens, Lemon Pepper Sweet 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 sweet potato chunks, garlicky greens and a side of horseradish sauce.

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

Tags:
Over 30g protein
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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 packet

green beans

2 clove

garlic

½

lemon

1 packet

wholegrain mustard

1 packet

Lamb Backstrap

1 packet

baby spinach leaves

1 packet

Horseradish Sauce

(Contains Egg, Milk;)

Not included in your delivery

olive oil

1 tsp

cracked black pepper

1 tbs

honey

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Nutritional Values

Energy (kJ)1602 kJ
Fat10.3 g
of which saturates4 g
Carbohydrate38.2 g
of which sugars20 g
Dietary Fibre11.7 g
Protein38.8 g
Sodium488 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet 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. • When the sweet potatoes have finished roasting, add lemon zest, a squeeze of lemon juice and the cracked black pepper to the tray, tossing potatoes to coat.

2
2

• Meanwhile, trim green beans. • Finely chop garlic. • Zest lemon to get a generous pinch and slice into wedges. • In a small bowl, combine the honey, wholegrain mustard, a splash of water and a pinch of salt and the cracked black pepper.

3
3

• Pat lamb backstrap dry with 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.

TIP: The lamb will keep cooking as it rests!

4
4

• While the lamb is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add baby spinach leaves 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!