HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Lamb Salad
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Warm Lamb Salad

Warm Lamb Salad

with Roast Root Vegetables

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Some people say good food is a religious experience; others liken it to an old friend. We think good food is a work of art. With a dish as rich and colourful as this, your inner artist is sure to be satisfied. Grab a bite if you can bear to sully your masterpiece.

Allergens:Sulphites

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 Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

sweet potato

1

beetroot

1 tsp

Dijon mustard

(ContainsSulphites)

1 portion

lamb rump

½ bag

baby spinach leaves

½ bunch

parsley

Not included in your delivery

2 tbs

olive oil

3 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2300 kJ
Fat23.5 g
of which saturates6 g
Carbohydrate33 g
of which sugars15.8 g
Dietary Fibre0 g
Protein48.1 g
Cholesterol0 mg
Sodium213 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Baking Paper
Baking Tray
Small Bowl
Whisk
Aluminum Foil
Pan
Plate
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the sweet potato and cut it into 5 mm discs. Wash and cut the beetroot into 1 cm thick wedges. Wash the baby spinach and finely chop the parsley.

2

Toss the sweet potato and beetroot in half of the olive oil and place on a lined oven tray. Season generously with salt and pepper. Cook in the oven for 30-35 minutes or until tender.

3

To make the dressing, whisk the remaining olive oil, balsamic vinegar and Dijon mustard in a small bowl until emulsified. Season to taste with salt and pepper. Set aside.

4

Season the lamb rump with salt and pepper. Heat an ovenproof frying pan over a medium-high heat. Add the lamb, fat side down, and sear on all sides, for a total of 2 minutes. Transfer the pan to the oven with the vegetables and cook for 20 minutes. Place the lamb on a plate, cover with foil and rest until you’re ready to serve. Cut the lamb into 1 cm thick slices.

5

To assemble the salad, toss the baby spinach, parsley, sliced lamb and roast vegetables in a medium bowl. Drizzle with the dressing and toss gently to coat.

6

To serve, divide the lamb salad between bowls and dig in!