Seared Lamb Backstrap & Rosemary Butter
with Sweet Potato Wedges & 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.
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.
Ingredients
2
sweet potato
1
brown onion
1
carrot
1
turnip
2 clove
garlic
1 packet
baby spinach leaves
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
Nutritional Values
Utensils
Instructions
• 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 parsnip 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.
• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach 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.
• 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.
• 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 bowl with the cooked baby spinach, add roasted parsnip, carrot and onion and a drizzle of white wine vinegar. • Season, then gently toss to combine.
• Slice seared lamb backstrap. • Divide lamb, roasted sweet potato and baby spinach salad between plates. • Spoon rosemary brown butter and any lamb resting juices over the lamb. • Crumble fetta cubes over baby spinach salad to serve. Enjoy!