Lamb Backstrap & Fetta-Walnut Crumble
with Roast Potatoes, Citrus Zucchini Salad & Horseradish Sauce
- Walnut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Plate up this seared lamb backstrap and roasted chat potatoes and expect to wow the socks off your guests this Christmas! The star of this dish is the fetta-walnut crumble and the citrusy zucchini ribbon salad is truly a gift! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Chat Potatoes
1
Zucchini
1 packet
Lamb Backstrap
1 clove
Garlic
1 packet
Thyme
1 packet
Walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½
Lemon
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Spinach & Rocket Mix
1 packet
Horseradish Sauce
(Contains: Milk May be present: Soy.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• Meanwhile, thinly slice zucchini into thin strips lengthways. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, tossing, until tender, 2-3 minutes each side. • Transfer to a large bowl and allow to cool.
• Season lamb backstrap on both sides. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook lamb, turning occasionally, for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• While the lamb is cooking, finely chop garlic. • Pick thyme leaves. • Roughly chop walnuts. • Slice lemon into wedges.
• While the lamb is resting, wipe out the frying pan then return to medium-high heat with a drizzle of olive oil. • Cook garlic and thyme until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and walnuts and stir, mashing to combine. Season with pepper. • To the zucchini, add spinach & rocket mix, a drizzle of olive oil and a squeeze of lemon juice. Toss to combine and season to taste
• Slice lamb. • Divide roast potatoes, citrus zucchini salad and lamb backstrap between plates. • Spoon fetta-walnut topping over the lamb. • Serve with horseradish sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The fetta-walnut crumble was a standout, with many praising its delicious herby taste and how it elevated the dish.
- Ease of prep: Some found thinly slicing the zucchini challenging; consider offering a tip for easier cutting.
- Suggestions: Remove the top layer of sinew from the lamb before cooking to ensure tenderness.
- Leftovers: The fetta-walnut crumble works well on toast with avocado and egg for a tasty next-day lunch.
- Portions: Some found the lamb serving small for two; consider adjusting portion sizes or offering add-on options.
