Seared Lamb Backstrap & Pepper Gravy
with Mash, Garlic Carrots & Almonds
- Milk
- Gluten
- Soy
- Sulphites
- Wheat
- Almond
- Milk
- Peanuts
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Soy
You can't go wrong with this satisfying lamb dinner. A succulent lamb backstrap is partnered with buttery potato mash and flavourful Dutch carrots. Top it off with a generous drizzle of peppercorn gravy and a sprinkle of flaked almonds.
Ingredients
2
potatoes
1 bunch
Dutch Carrots
2 clove
garlic
1 packet
Lamb Backstrap
1 packet
baby spinach leaves
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut, Soy.)
1 packet
Mint Sauce
(May be present: Milk.)
Not included in your delivery
olive oil
1 tbs
milk
(Contains: Milk;)
40 g
butter
(Contains: Milk;)
1 tsp
cracked black pepper
½ cup
boiling water
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the milk and butter, then season with salt. • Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, trim green tops from Dutch carrots and scrub them clean. Halve carrots lengthways. • Finely chop garlic. • 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 lamb is resting, return pan to medium-high heat with a drizzle of olive oil. • Cook carrots until tender, 5-7 minutes. Add a dash of water to the pan to help carrots cook. • Add baby spinach leaves and half the garlic and cook, stirring until fragrant and spinach is just wilted, 1 minute. Season to taste, then transfer to serving plates.
• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook the cracked black pepper and remaining garlic, stirring until fragrant, 1 minute. Remove pan from heat. • Transfer pepper-garlic mixture to a medium heatproof bowl, then add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Stir in any lamb resting juices.
• Slice the seared lamb. • Divide seared lamb backstrap, mash and garlic carrots between plates. • Pour pepper gravy over lamb. • Sprinkle with flaked almonds. • Serve with mint sauce. Enjoy!
