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Mediterranean Recipes

Rustic Roast Lamb & Mint Sauce

Rustic Roast Lamb & Mint Sauce

Rustic Roast Lamb & Mint Sauce

with Potato Chunks & Fetta Garden Salad

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This rustic roast lamb deserves a topping as tasty as it is and we think this mint sauce is the perfect pair. With lemon pepper potatoes and a fetta-laced salad, you'll be making this one on repeat!

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Milk

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 Time45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb Rump

2

Potato

1 sachet

Lemon Pepper Seasoning

1

Tomato

1

Cucumber

1 packet

Mixed Salad Leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Mint Sauce

(May be present: Milk.)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2286 kJ

Calories546 kcal

Fat25.8 g

of which saturates11 g

Carbohydrate36.1 g

of which sugars15 g

Dietary Fibre5 g

Protein45.4 g

Sodium705 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests! TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2

• While lamb is cooking, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and toss to coat. Roast until tender, 25-30 minutes.

3

• While lamb is resting, roughly chop tomato and cucumber. • In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of vinegar and olive oil. • Crumble fetta cubes through the salad. Season to taste.

4

• Slice lamb. • Divide rustic roast lamb, potato chunks and fetta garden salad between plates. • Top lamb with mint sauce to serve. Enjoy!

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