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Juicy Lamb

Juicy Lamb

with Pesto Potato Salad

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We knew these delicious tender lamb steaks needed a fitting partner to really taste their best. Enter pesto potatoes from stage right! So moreish you’ll be licking the plate clean, this hearty green side is just the thing for juicy lamb.

Allergens:MilkTree Nuts

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 kg

potatoes

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

4

lamb leg

Not included in your delivery

1.5 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat23.6 g
of which saturates6 g
Carbohydrate33.9 g
of which sugars1.5 g
Dietary Fibre0 g
Protein40.6 g
Cholesterol0 mg
Sodium189 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Aluminum Foil
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, chop the potatoes into 2 cm chunks (unpeeled) and wash the baby spinach.

2

Place the potato on a lined oven tray and toss in 1 tablespoon of the olive oil. Season with salt and pepper and roast in the oven for 35-40 minutes or until tender and golden. Transfer the hot potato to a large bowl and add the baby spinach. Toss so that the hot potato begins to wilt the baby spinach slightly. Add the traditional pesto and toss to coat well. Season to taste with salt and pepper.

3

In the last 8-10 minutes of the potato cooking time heat the remaining olive oil in a large frying pan over a high heat. Season the lamb leg steaks with salt and pepper and then add to the pan. Cook for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside on a plate, loosely covered with aluminium foil, for 5 minutes to rest.

4

To serve, divide the pesto potato salad and lamb leg steaks between plates. Enjoy!