Mexican-Spiced Lamb & Roast Veggie Toss
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Mexican-Spiced Lamb & Roast Veggie Toss

Mexican-Spiced Lamb & Roast Veggie Toss

with Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy lamb rump, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

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

Tags:
Under 650kcal
Under 40g carbs
Dietitian approved
Allergens:
Egg
Milk
Sesame

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

sweet potato

1

capsicum

1

brown onion

1 tin

sweetcorn

1 packet

lamb rump

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1

carrot

1 sachet

Tex-Mex spice blend

Not included in your delivery

1

olive oil

1 tsp

honey

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Nutritional Values

Energy (kJ)2276 kJ
Fat21.3 g
of which saturates4 g
Carbohydrate39.5 g
of which sugars26.2 g
Protein47.5 g
Sodium930 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato and carrot into small chunks. Cut capsicum into bite-sized chunks. Cut brown onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2
2

• Meanwhile, drain sweetcorn. Set aside. • Lightly score lamb fat in a 1cm criss-cross pattern. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add lamb. Toss to coat.

3
3

• Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a second medium bowl.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.

4
4

• In a large frying pan, place lamb, fat-side down in pan. Place pan over medium heat and cook lamb rump undisturbed until golden, 10-12 minutes. Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

5
5

• To the tray with roasted veggies, add baby spinach leaves and charred corn. • Drizzle with olive oil, then gently toss to coat. Season to taste.

6
6

• Divide roast veggie toss between plates. Top with Tex-Mex lamb. • Serve with a dollop of garlic sauce. Enjoy!