Italian Lamb Backstrap & Risoni

Name: Italian Lamb Backstrap & Risoni with Balsamic Spinach, Rocket & Fennel Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 brown onion; 2 garlic; butter; 1 sachet garlic & herb seasoning; 2 cup water; 1 sachet chicken-style stock powder; 1 packet risoni; 1 packet Lamb Backstrap; ½ tbs brown sugar; ⅓ cup water (for the sauce); 1 bag parsley; 1 bag Spinach, Rocket & Fennel Mix

with Balsamic Spinach, Rocket & Fennel Salad

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A warm and hearty dishl is just what the doctor ordered and HelloFresh is happy to assist! Buttery risoni is the perfect base for saucy lamb backstrap and with a side salad to cut the richness, this one is guaranteed to put you into a food coma!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Milk

•Gluten

•Wheat

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

brown onion

garlic

1 sachet

garlic & herb seasoning

1 sachet

chicken-style stock powder

1 packet

risoni

1 packet

Lamb Backstrap

1 bag

parsley

1 bag

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

butter

2 cup

water

½ tbs

brown sugar

⅓ cup

water (for the sauce)

Nutritional Values

Energy (kJ)2483 kJ

Fat14.7 g

of which saturates7.1 g

Carbohydrate71.6 g

of which sugars11.3 g

Protein48.5 g

Sodium1101 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

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 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 seasoning and tomato paste until fragrant, 1 minute. • Stir in the brown sugar, 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 Parmesan cheese through risoni. • Slice lamb. • Divide caramelised onion risoni between plates and top with lamb. • Spoon sauce over lamb. Serve with salad. Tear over parsley to serve. Enjoy!