Seared Lamb Backstrap & Herby Mash

Name: Seared Lamb Backstrap & Herby Mash with Roast Veggie, Fetta & Almond Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 1 carrot; 1 beetroot; 40 g butter; 2 tbs milk; 2 potato; 1 bag herbs; 1 bag mixed leaves; 1 drizzle balsamic vinegar; 1 packet Fetta Cubes; 1 packet slivered almonds; 1 packet mint sauce; 1 sachet Nan's special seasoning; 1 packet Lamb Backstrap

with Roast Veggie, Fetta & Almond Salad

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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 citrusy 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.

Tags:

Not Suitable for Coeliacs

Allergens:

Milk

•Almond

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

potato

1 bag

herbs

1 bag

mixed leaves

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

slivered almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts.)

1 packet

mint sauce

(May be present: Milk.)

1 sachet

Nan's special seasoning

1 packet

Lamb Backstrap

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)2989 kJ

Fat37.6 g

of which saturates17.3 g

Carbohydrate51 g

of which sugars27.7 g

Protein45.8 g

Sodium930 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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 herbs. 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 1/2 the herbs. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the potato is cooking, pat lamb backstrap dry with a paper towel, then season with salt and pepper on both sides. Heat a large frying pan over high heat. When the pan is hot, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside to rest for 5 minutes (it will keep cooking as it rests!).

While the lamb is cooking, combine the slightly cooled roast veggies, mixed 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, herby mash and roast veggie salad between plates. Top salad with fetta cubes and slivered almonds. Sprinkle with remaining herbs. Serve with mint sauce.