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Spring Lamb with Pea & Goat Cheese Salad

Spring Lamb with Pea & Goat Cheese Salad

Spring Lamb with Pea & Goat Cheese Salad

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An appeal to your sentimentality tonight with a good old roast lamb. If nostalgia makes us view certain aspects of our youth through rose-tinted glasses, consider this recipe adjusted for inflation. Not an overdone veggie in sight here, just crisp greens and crunchy sweet potato. We’ve ditched the gravy for goats cheese too. Delicious! Why not invite your Mum around and treat her to a Sunday Roast for a change?

Tags:

Egg Free

•Naturally Gluten-Free

•High Protein

•Low Sodium

•Nut Free

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

1 portion

lamb rump

400 g

sweet potato

100 g

sugar snap peas

½ bunch

mint

½ block

dill goat cheese

(Contains: Milk;)

Not included in your delivery

1 tbs

olive oil

Nutritional Values

per serving

Calories3140 kcal

Fat46.1 g

of which saturates20.6 g

Carbohydrate31.6 g

of which sugars13.3 g

Protein49.7 g

Sodium270 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Baking Paper

•Baking Tray

•Pan

•Aluminum Foil

•Plate

•Bowl

•Strainer

•Large Bowl

Cooking Steps

Prepare the sugar snap peas

1

Preheat the oven to 200°C/180°C fan forced. Bring a kettle full of water to the boil. To prepare the ingredients, cut the sweet potato into 5 mm thick discs (unpeeled). Trim and destring the sugar snap peas. Pick the mint leaves and crumble the dill goat cheese.

Cook the lamb

2

Heat a lightly greased medium frying pan over a medium-high heat. Season the lamb rump portion with salt and pepper. Add the lamb to the pan fat-side down and cook all sides for a total of 5 minutes or until browned. Transfer to one side of a lined oven tray fat side up.

Bake the lamb & potato discs

3

Add the sweet potato discs to the other side of the tray and toss in half of the olive oil. Season with salt and pepper. Place the tray in the oven for 25 minutes or until the lamb is cooked and the sweet potato is tender. Set the lamb aside on a plate and cover with foil to rest for at least 5 minutes. Then slice.

4

Meanwhile, place the sugar snap peas in a heatproof bowl. Pour over the boiling water from the kettle and stand for 2 minutes or until just tender. Drain and refresh under cold water.

Mix the salad

5

In a large bowl, combine the sugar snap peas, mint, dill goat cheese. Season with salt and pepper. Drizzle the salad with the remaining olive oil and toss to coat well.

6

To serve, divide the salad, sweet potato and lamb between plates.

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