Italian Lamb Backstrap & Cheesy Risoni

Name: Italian Lamb Backstrap & Cheesy Risoni with Balsamic Spinach-Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Parmesan Cheese; 300 g Lamb Backstrap; 1 Brown Onion; 1 packet Parsley; 1 sachet Garlic & Herb Seasoning; 1 packet Tomato Paste; 1 packet Risoni; 1 packet Spinach & Rocket Mix; 1 drizzle olive oil; 40 g butter; 2 cup water; ½ tbs brown sugar; ⅓ cup water (for the sauce); 1 drizzle balsamic vinegar

with Balsamic Spinach-Rocket Salad

Get up to $230 off

A warm and hearty dish 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:

High Protein

Allergens:

Celery

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

300 g

Lamb Backstrap

Brown Onion

1 packet

Parsley

1 sachet

Garlic & Herb Seasoning

1 packet

Tomato Paste

1 packet

Risoni

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

1 packet

Spinach & Rocket Mix

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 cup

water

½ tbs

brown sugar

⅓ cup

water (for the sauce)

1 drizzle

balsamic vinegar

Nutritional Values

Calories776 kcal

Energy (kJ)3250 kJ

Fat34.7 g

of which saturates18.6 g

Carbohydrate72.3 g

of which sugars14 g

Dietary Fibre6.2 g

Protein48.2 g

Sodium1040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

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 stock pot (see ingredients) 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! TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre

• 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 mix and a drizzle of olive oil and balsamic vinegar. Season to taste.

• Stir Parmesan cheese through risoni. • Slice lamb. • Divide onion risoni between plates. Top with lamb backstrap. • Spoon sauce over lamb. Serve with spinach-rocket salad. • Tear over parsley to serve. Enjoy!