Luxe Lamb Backstrap & Beetroot-Carrot Toss
with Potato Mash & Horseradish Sauce
- Milk
- Almond
- Eggs
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Rich, tender and a real crowd pleaser, serve this premium cut of meat with some solid sides and watch everyone go back for more. The mash work especially well with the horseradish sauce, while the salad offers a sweet, earthy and peppery depth of flavour, with a bit of zing to cut through the richness.
Ingredients
1
Beetroot
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
300 g
Lamb Backstrap
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
1 sachet
Nan's Special Seasoning
2
Potato
1 packet
Rocket Leaves
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Bring a medium saucepan of salted water to
the boil.
• Cut carrot into thick rounds.
• Cut beetroot into small chunks.
• Place carrot and beetroot on a lined oven tray.
Drizzle with olive oil, sprinkle with Nan's special
seasoning and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes. Set aside to
cool slightly.
TIP: If your oven tray is crowded, divide the veggies
between two trays.
TIP: Beetroot stays firm when cooked. It's done when
you can pierce it with a fork.
• Meanwhile, peel potato and cut into large chunks.
• Cook potato in the boiling water until easily pierced
with a knife, 12-15 minutes. Drain and return to pan.
• Add the butter and milk. Season generously with
salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato
unpeeled!
• Meanwhile, season lamb backstrap on both sides.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook lamb, turning occasionally, for 8-10 minutes
for medium or until cooked to your liking. Transfer
to a plate to rest for 5 minutes.
• While the lamb is cooking, in a large bowl, combine
the slightly cooled roasted veggies, rocket leaves
and a drizzle of balsamic vinegar and olive oil.
• Toss to coat. Season to taste.
• Slice seared lamb backstrap.
• Divide lamb, mash and roast veggie salad
between plates.
• Top salad with fetta cubes and flaked almonds.
• Serve with horseradish sauce.
