Seared Lamb & Pepper Gravy
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Seared Lamb & Pepper Gravy

Seared Lamb & Pepper Gravy

with Mash, Garlic Greens & Almonds

You can't go wrong with this satisfying lamb dinner. A succulent lamb backstrap is partnered with buttery potato mash and flavourful garlicky greens. Top it off with a generous drizzle of peppercorn gravy and a sprinkle of flaked almonds.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Allergens:
Milk
Gluten
Soy
Sulphites
Wheat
Almond

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

green beans

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, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

mint sauce

(May be present: Milk. )

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

40 g

butter

1 tsp

cracked black pepper

½ cup

boiling water

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Nutritional Values

Energy (kJ)2353 kJ
Calories562 kcal
Fat29.1 g
of which saturates15.1 g
Carbohydrate39.8 g
of which sugars17.6 g
Dietary Fibre8.7 g
Protein40.8 g
Sodium556 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, trim green beans. • Finely chop garlic. • Pat lamb backstrap dry with paper towel, then drizzle with olive oil and season with salt on each side.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb for 7-8 minutes on each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.

4
4

• While lamb is resting, return pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Add baby spinach leaves and half the garlic and cook, stirring, until fragrant and spinach is just wilted, 1 minute. Season, then transfer to serving plates.

TIP: Cook the green beans with a dash of water to help speed up the cooking process!

5
5

• 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.

6
6

• Slice the seared lamb. • Divide lamb and mash between the plates with the garlic greens. • Pour pepper gravy over lamb. Sprinkle with flaked almonds. • Serve with mint sauce. Enjoy!