Lamb Roast & Mint Sauce

Name: Lamb Roast & Mint Sauce with Lemon Pepper Potatoes & Cherry Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet lamb rump; 20 g butter; 1 sachet Aussie spice blend; 2 potato; ½ sachet lemon pepper seasoning; 1 punnet snacking tomatoes; 1 bag salad leaves; drizzle vinegar (balsamic or white wine); 1 packet mint sauce; 1 packet walnuts

with Lemon Pepper Potatoes & Cherry Tomato Salad

Get up to $200 off!

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 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:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Walnut

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

Aussie spice blend

potato

½ 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, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2617 kJ

Fat29.7 g

of which saturates11.1 g

Carbohydrate36.5 g

of which sugars14.1 g

Dietary Fibre7.1 g

Protein50.7 g

Sodium953 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

PDF

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

• 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.

• 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!

• 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.

• While the 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.

• 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!