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Lamb Roast & Mint Sauce

Lamb Roast & Mint Sauce

with Lemon Pepper Potatoes & Cherry Tomato Salad

Allergens:
Tree Nuts

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1

lemon pepper seasoning

1

butterflied lamb leg

1

snacking tomatoes

1

spinach & rocket mix

1

mint sauce

(May be present: Milk. )

1

walnuts

(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

Not included in your delivery

olive oil

butter

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Nutritional Values

Energy (kJ)2572 kJ
Calories0 kcal
Fat28.8 g
of which saturates10.8 g
Carbohydrate36.5 g
of which sugars14.1 g
Dietary Fibre0 g
Protein50.2 g
Cholesterol0 mg
Sodium957 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over lemon pepper seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, in a small heatproof bowl, microwave the butter and Aussie spice blend in 10 second bursts, until melted and fragrant. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.

3

• Transfer lamb to a lined oven tray. Pour spiced butter over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!

4

• While lamb is resting, halve snacking tomatoes.

5

• In a large bowl, combine snacking tomatoes, spinach & rocket mix and a drizzle of the vinegar and olive oil. Season.

6

• Slice lamb. • Divide roast lamb and lemon pepper potatoes between plates. Pour any resting juices over the lamb. • Serve with tomato salad and mint sauce. Sprinkle walnuts over salad to serve. Enjoy!

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