Italian Lamb Backstrap
with Risoni & Spinach-Rocket & Fennel Salad
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.
Ingredients
1
Premium Beef Eye Fillet
2
potato
1
light cooking cream
(Contains Milk;)
1
brown onion
1
green beans
1
chives
1
garlic
1
sliced mushrooms
1
onion chutney
1
beef stock pot
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
Horseradish Sauce
(Contains Egg, Milk;)
Not included in your delivery
1
olive oil
1
butter
1
water
Nutritional Values
Cooking Steps
• Thinly slice brown onion. Finely chop garlic. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil and half the butter. • Cook onion, stirring, until softened, 4-5 minutes. • Stir in garlic and half the garlic & herb seasoning, until fragrant, 1 minute.
• To the pan with onion, stir in the water (for the risoni), chicken-style stock powder and risoni. • Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is al dente and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
• Meanwhile, season lamb backstrap on both sides. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• Return pan to medium heat with a drizzle of olive oil. • Cook remaining garlic & herb spice blend and tomato paste until fragrant, 1 minute. • Stir in the brown sugar, the water (for the sauce) and the remaining butter until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine spinach,rocket & fennel mix, a drizzle of olive oil and the balsamic vinegar. Season.
• Stir shaved Parmesan cheese through risoni. • Slice lamb. • Divide caramelised onion risoni between plates. Top with lamb. • Spoon sauce over lamb. Serve with salad. Tear over parsley. Enjoy!