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Mustard Lamb

Mustard Lamb

Mustard Lamb

with Roast Root Veg

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Some people say good food is a religious experience; others liken it to an old friend. We think good food is a work of art. With a dish as rich and colourful as this, your inner artist is sure to be satisfied. Grab a bite if you can bear to sully your masterpiece.

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 Time1 hour

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 g

sweet potato

300 g

Brussels sprouts

1

beetroot

½ bunch

parsley

1 portion

Lamb Mini Roast

1 tbs

wholegrain mustard

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving

Calories2130 kcal

Fat20.6 g

of which saturates6.8 g

Carbohydrate23 g

of which sugars12.7 g

Protein53.3 g

Sodium466 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Peeler

•Baking Paper

•Baking Tray

•Pan

•Spoon

Cooking Steps

1

Preheat the oven to 200C/180C fan-forced. To prepare the ingredients, peel the sweet potato and cut it into 1 cm thick wedges. Halve the Brussels sprouts. Wash the beetroot and cut it into 1 cm thick wedges. Finely chop the parsley.

Bake the veggies

2

Toss the sweet potato, Brussels sprouts and beetroot in the olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 40-45 minutes or until the vegetables are tender and golden.

Sear the lamb on each side

3

Meanwhile, heat an ovenproof frying pan over a medium-high heat. Season the lamb mini roast with salt and pepper and then add the lamb fat side down and sear for 2 minutes on each side to seal in all of the juices.

Spoon over the mustard

4

Rub the wholegrain mustard all over the lamb with the back of a spoon. Place the pan in the oven for the last 25-30 minutes of the vegetable cooking time. Remove the lamb and the vegetables from the oven. Cover the vegetables with foil and set aside the lamb on a plate. Cover with foil and rest for 10 minutes before slicing. Tip: Resting the lamb is an important part of the cooking process to ensure the meat is tender. Do not skip this step.

5

To serve, divide the vegetables and lamb between plates and garnish with the parsley.

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