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.
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.
Ingredients
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
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
• 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.
• Divide roast veggie toss between plates. Top with Tex-Mex lamb. • Serve with a dollop of garlic sauce. Enjoy!