Spring Lamb Roast & Mint Sauce for Dinner
with Peach-Passionfruit Trifles & Whipped Cream for Dessert- Milk
- Walnut
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Gluten
- Wheat
- Walnut
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.*
Ingredients
2
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
1
passionfruit
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
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: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Gluten, Wheat, Walnut.)
Utensils
Cooking Steps
• 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!
