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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 FreeNaturally Gluten-FreeHigh ProteinLow SodiumNut Free
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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

lamb rump

400 g

sweet potato

100 g

sugar snap peas

½ bunch

mint

½ block

dill goat cheese

(ContainsMilk)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3140 kJ
Fat46.1 g
of which saturates20.6 g
Carbohydrate31.6 g
of which sugars13.3 g
Dietary Fibre0 g
Protein49.7 g
Sodium270 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Pan
Aluminum Foil
Plate
Bowl
Strainer
Large Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.