Seared Lamb Backstrap & Parsley Mash
with Brussels Sprout Toss & Mint Sauce
- Milk
- Almond
- 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 herbs in the mash work especially well with the mint 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
Mint Sauce
(May be present: Milk.)
1 sachet
Nan's Special Seasoning
1 packet
Parsley
2
Potato
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
1 drizzle
balsamic vinegar
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. Roughly chop parsley. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. • Add the butter, the milk and the parsley. 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, combine the slightly cooled roast veggies, rocket leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste.
• Slice the seared lamb backstrap. Divide lamb, parsley mash and roast veggie salad between plates. Top salad with fetta cubes and slivered almonds. Serve with mint sauce.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the combination of flavours, with the mint sauce tying everything together beautifully.
- Ease of prep: Most found it easy to make, though some felt it was a bit complicated.
- Suggestions: Consider adding a lamb rub for extra flavour. Some preferred to omit the Brussels sprouts.
- Leftovers: For best freshness, aim to cook this dish earlier in the week after delivery.
