Italian Lamb Backstrap & Risoni
with Balsamic Spinach, Rocket & Fennel Salad
A warm and hearty dishl is just what the doctor ordered and HelloFresh is happy to assist! Buttery risoni is the perfect base for saucy lamb backstrap and with a side salad to cut the richness, this one is guaranteed to put you into a food coma!
This recipe is under 650kcal 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
brown onion
2
garlic
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
risoni
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Lamb Backstrap
1 bag
parsley
1 bag
Spinach, Rocket & Fennel Mix
Not included in your delivery
olive oil
butter
(Contains Milk;)
2 cup
water
½ tbs
brown sugar
⅓ cup
water (for the sauce)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice brown onion. • Finely chop garlic. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil and half the butter. • Cook onion, stirring, until softened, 4-5 minutes. • Stir in garlic and half the garlic & herb seasoning, until fragrant, 1 minute.
• To pan with onion, stir in the water (for the risoni), chicken-style stock powder and risoni. • Bring to the boil, then reduce heat to medium and simmer, stirring occasionally, until risoni is al dente and the water is absorbed, 13-15 minutes.
TIP: Add a splash more water if the risoni looks dry!
• Meanwhile, season lamb backstrap on both sides. • Heat a large frying pan with a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• Return pan to medium heat with a drizzle of olive oil. • Cook remaining garlic & herb seasoning and tomato paste until fragrant, 1 minute. • Stir in the brown sugar, water (for the sauce) and the remaining butter until slightly thickened, 1-2 minutes. Season to taste.
• Meanwhile, in a medium bowl, combine spinach, rocket & fennel mix, a drizzle of olive oil and the balsamic vinegar. Season.
• Stir Parmesan cheese through risoni. • Slice lamb. • Divide caramelised onion risoni between plates and top with lamb. • Spoon sauce over lamb. Serve with salad. Tear over parsley to serve. Enjoy!