Lamb Roast & Mint Sauce
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Lamb Roast & Mint Sauce

Lamb Roast & Mint Sauce

with Lemon Pepper Potatoes & Cherry Tomato Salad

Whip up this feast for all to enjoy this Easter and you'll have guaranteed full smiles and full bellies. Our Aussie-spiced lamb will take centre stage and when paired with some delectable sides; lemon-pepper crispy potatoes and a tomato and walnut salad, you'll be on Easter lunch duty every year!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Walnut

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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

Aussie spice blend

2

potato

1 sachet

lemon pepper seasoning

1 punnet

snacking tomatoes

1 bag

salad leaves

1 packet

mint sauce

(May be present: Milk. )

1 packet

walnuts

(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

Not included in your delivery

olive oil

20 g

butter

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2617 kJ
Fat29.7 g
of which saturates11.1 g
Carbohydrate36.5 g
of which sugars14.1 g
Protein50.7 g
Sodium953 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. • Place lamb, fat-side down, in a large frying pan then place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2
2

• Transfer lamb, fat-side up, to a lined oven tray. • In a small heatproof bowl, microwave the butter and Aussie spice blend in 10 second bursts, until melted and fragrant. • Pour spiced butter over lamb.

3
3

• Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

4
4

• Meanwhile, cut potato into bite-sized chunks. • Place on a second lined oven tray. Drizzle with olive oil and sprinkle over lemon pepper seasoning and a pinch of salt. Toss to coat. • Roast until tender, 25-30 minutes.

5
5

• While lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, salad leaves and a drizzle of the vinegar and olive oil. Season.

6
6

• Slice lamb. • Bring everything to the table. • Serve lamb with lemon pepper potatoes, tomato salad and mint sauce. • Pour resting juices over lamb. Top salad with walnuts. Enjoy!

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