Lamb Backstrap & Frites

Name: Lamb Backstrap & Frites with Café De Paris Butter & Sautéed Greens
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: olive oil; 2 potato; 1 zucchini; 1 packet green beans; 3 clove garlic; 1 packet parsley; 30 g butter; 1 packet Lamb Backstrap; 1 sachet paprika spice blend; ½ packet Dijon mustard

with Café De Paris Butter & Sautéed Greens

4.5(51)

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Calories

:

427 kcal

Protein

:

41.5g protein

Preparation Time

:

35 minutes

Difficulty

:

Medium

Calorie Smart

Under 40g carbs

Allergens:

Milk

Indulge in this French-inspired meat and veg; featuring rich lamb, vibrant veggies and crisp 'frites' or fries. Pair tender lamb with home-made Café de Paris butter - far from a basic condiment, its complex blend of herbs and spices is the ideal creamy accompaniment to this decadent dish. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1

zucchini

1 packet

green beans

3 clove

garlic

1 packet

parsley

1 packet

Lamb Backstrap

1 sachet

paprika spice blend

½ packet

Dijon mustard

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)1785 kJ

Calories427 kcal

Fat16.9 g

of which saturates5.6 g

Carbohydrate30.4 g

of which sugars8.9 g

Dietary Fibre10 g

Protein41.5 g

Sodium556 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into thin fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

2

• Meanwhile, thinly slice zucchini into sticks. • Trim green beans. • Finely chop garlic and parsley. • To a small bowl, add the butter and allow to come to room temperature.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season with salt and pepper and cover to keep warm.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Season lamb backstrap on both sides. • Cook lamb for 7-8 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, add half the paprika spice blend to lamb, turning to coat. Transfer to a plate to rest for 5 minutes.

5

• While lamb is resting, to bowl with butter, add parsley, Dijon mustard (see ingredients), the remaining garlic and remaining paprika spice blend. Mash to combine.