Honey Mustard Glazed Lamb Backstrap
with Garlicky Greens, Lemon Pepper Potatoes & Horseradish Sauce
A succulent lamb backstrap is made even more delicious with a drizzle of honey-mustard glaze straight from the pan. Team it with a serve of lemon-pepper potato chunks, garlicky greens and a side of horseradish sauce.
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
2
sweet potato
½
lemon
1 sachet
black peppercorns
1 bag
green beans
1 bag
baby spinach leaves
2 clove
garlic
1 packet
wholegrain mustard
1 packet
Lamb Backstrap
1 packet
Horseradish Sauce
(Contains Milk; May be present: Soy. )
Not included in your delivery
olive oil
1 tbs
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to combine. Roast until lightly golden and tender, 20-25 minutes. • When the sweet potatoes have finished roasting, add lemon zest, a squeeze of lemon juice and crushed peppercorns to the tray, tossing potatoes to coat.
• Meanwhile, trim green beans. • Finely chop garlic. • Zest lemon to get a generous pinch and slice into wedges. • Crush black peppercorns using a pestle and mortar, or in their sachet using a rolling pin. • In a small bowl, combine the honey, wholegrain mustard, a splash of water and a pinch of salt and pepper.
• Pat lamb backstrap dry with paper towel and season on both sides. • Heat a large frying pan over high heat, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes. TIP: The lamb will keep cooking as it rests!
• While the lamb is resting, return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and garlic and cook until wilted and fragrant, 1-2 minutes. Season to taste. Transfer to serving plates.
• Return frying pan to low heat. • Add the honey mustard glaze and any lamb resting juices and cook, stirring, until bubbling, 30 seconds.
• Slice lamb. • Divide lamb and lemon pepper potatoes between the plates with the garlicky greens. • Spoon honey mustard glaze over lamb. • Serve with horseradish sauce and remaining lemon wedges. Enjoy!