Italian Lamb Backstrap & Cheesy Risoni
with Balsamic Spinach-Rocket Salad- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Eggs
- Soy
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.*
Ingredients
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
2
Garlic
300 g
Lamb Backstrap
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Parsley
1 packet
Risoni
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
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
Utensils
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), stock concentrate 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!
