Seared Lamb Backstrap & Rosemary Brown Butter

Name: Seared Lamb Backstrap & Rosemary Brown Butter with Roast Pumpkin, Kale & Fetta Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 1 red onion; 1 carrot; 1 turnip; 2 clove garlic; 1 sprig rosemary; 1 packet kale; 1 packet Lamb Backstrap; 30 g butter; 1 drizzle white wine vinegar; 1 packet Fetta Cubes

with Roast Pumpkin, Kale & Fetta Salad

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There's a lot to love in this lamb dish - from the rich, premium cut of meat to the warm and hearty salad that boasts the perfect balance of sweet, savoury and earthy flavours. Add a nutty depth of flavour with the fresh rosemary-infused brown butter, and bring everything together with a scattering of creamy fetta.

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

butternut pumpkin

red onion

carrot

turnip

2 clove

garlic

1 sprig

rosemary

1 packet

kale

1 packet

Lamb Backstrap

1 packet

Fetta Cubes

Not included in your delivery

olive oil

30 g

butter

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2411 kJ

Fat31.1 g

of which saturates15 g

Carbohydrate43.2 g

of which sugars24.2 g

Protein42.3 g

Sodium483 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut butternut pumpkin into thin wedges. Slice red onion into thick wedges. Thickly slice carrot into rounds. Cut turnip into bite-sized chunks. • Place pumpkin on a lined oven tray. Place remaining veggies on a second lined oven tray. Drizzle both trays with olive oil, then season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer!

• Meanwhile, finely chop garlic. Thinly slice kale, discarding any larger pieces of stalk. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale and 1/2 the garlic until softened and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a bowl and cover to keep warm. • Pick and finely chop rosemary leaves. Set aside.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

• When the roast veggies have 10 minutes remaining, season lamb backstrap on both sides. • Return frying pan to high heat with a drizzle of olive oil. • Cook lamb for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

• Return frying pan to medium heat. • Add the butter,rosemary and remaining garlic. Cook, stirring, until beginning to brown, 2-3 minutes. • Season to taste, then remove from heat.

• To the roast pumpkin tray, add roast veggies, the cooked kale and a drizzle of white wine vinegar. • Season, then gently toss to combine.

• Slice the seared lamb backstrap. Divide lamb and roast pumpkin and kale salad between plates. • Spoon rosemary brown butter and any lamb resting juices over the lamb. • Crumble fetta cubes over salad to serve. Enjoy!