Lamb Backstrap & Fetta-Walnut Crumble

Name: Lamb Backstrap & Fetta-Walnut Crumble with Roast Potatoes, Citrus Zucchini Salad & Horseradish Sauce
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 packet Chat Potatoes; 1 Zucchini; 1 packet Lamb Backstrap; 1 clove Garlic; 1 packet Thyme; 1 packet Walnuts; ½ Lemon; 1 packet Fetta Cubes; 1 packet Spinach & Rocket Mix; 1 packet Horseradish Sauce

with Roast Potatoes, Citrus Zucchini Salad & Horseradish Sauce

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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.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Walnut

•Milk

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 packet

Chat Potatoes

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.)

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

Nutritional Values

Energy (kJ)2404 kJ

Calories574 kcal

Fat34 g

of which saturates7.7 g

Carbohydrate29.8 g

of which sugars4.4 g

Dietary Fibre6.8 g

Protein41.7 g

Sodium485 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

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!