Seared Lamb Backstrap & Rosemary Butter
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Seared Lamb Backstrap & Rosemary Butter

Seared Lamb Backstrap & Rosemary Butter

with Roast Sweet Potato, Kale & Fetta Salad

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:
Under 650kcal
Allergens:
Milk

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

2

sweet potato

1

brown onion

1

carrot

1

turnip

2 clove

garlic

1 bag

kale

1 sprig

rosemary

1 packet

Lamb Backstrap

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

30 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2453 kJ
Fat30.2 g
of which saturates14.8 g
Carbohydrate43.2 g
of which sugars25.2 g
Protein42.3 g
Sodium488 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into thin wedges. • Slice brown onion into thick wedges. • Thickly slice carrot into rounds. • Cut turnip into bite-sized chunks. • Place sweet potato 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.

2
2

• Meanwhile, finely chop garlic. • Roughly tear kale, then discard stems. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook kale and half the garlic, stirring, until softened and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a large bowl and cover to keep warm. • Pick and finely chop rosemary. Set aside.

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

3
3

• When the roast veggies have 10 minutes remaining, season lamb backstrap on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest, 5 minutes.

4
4

• 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.

5
5

• To the bowl with the cooked kale, add the roasted turnip, carrot and onion and a drizzle of the white wine vinegar. • Season, then gently toss to combine.

6
6

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