Spring Lamb Roast & Mint Sauce for Dinner

Name: Spring Lamb Roast & Mint Sauce for Dinner with Peach-Passionfruit Trifles & Whipped Cream for Dessert
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potatoes; 1 sachet lemon pepper seasoning; 20 g butter; 1 packet butterflied lamb leg; 1 punnet snacking tomatoes; 1 bag spinach & rocket mix; 1 packet mint sauce; 1 packet walnuts; 1 sachet Aussie spice blend; 1 drizzle vinegar (balsamic or white wine); 1 packet shredded coconut; 1 packet coconut milk; 1 packet thickened cream; 1 packet Greek-style yoghurt; 1 tin Tinned Peaches; 1 passionfruit; 1 packet caster sugar; 1 packet basic sponge mix

with Peach-Passionfruit Trifles & Whipped Cream for Dessert

Get up to $200 off!

Whip up this feast for all to enjoy 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 Sunday lunch duty every week!

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

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Walnut

•Sulphites

•Gluten

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potatoes

1 sachet

lemon pepper seasoning

1 packet

butterflied lamb leg

1 punnet

snacking tomatoes

1 bag

spinach & rocket mix

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.)

1 sachet

Aussie spice blend

1 packet

shredded coconut

(Contains: Sulphites;)

1 packet

coconut milk

1 packet

thickened cream

(Contains: Milk;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 tin

Tinned Peaches

passionfruit

1 packet

basic sponge mix

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

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine)

1 packet

caster sugar

(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Nutritional Values

Energy (kJ)2572 kJ

Fat28.8 g

of which saturates10.8 g

Carbohydrate36.5 g

of which sugars14.1 g

Dietary Fibre7.1 g

Protein50.2 g

Sodium957 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• 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.

• 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.

• 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!

• While lamb is resting, halve snacking tomatoes.

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

• 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!