Lamb Backstrap & Fetta-Root Veggie Salad
with Gourmet Garden Basil Butter
Gourmet Garden’s Aussie grown basil is lightly dried for a fresher flavour, and lasts four weeks once opened. Best added at the end of cooking, it pairs perfectly with pasta, salads and bruschetta. Tonight, enjoy this stellar ingredient in the basil-infused brown butter - perfect for topping this rich, premium lamb backstrap.
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
2
sweet potato
1
brown onion
1
carrot
1
turnip
2 clove
garlic
1 packet
baby spinach leaves
1 packet
Lamb Backstrap
½ packet
lightly dried basil
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into thin wedges. • Slice brown onion into thick wedges. • Thickly slice carrot into rounds. • Cut turnip into bite-sized chunks. • Place sweet potato on a lined oven tray. • Place remaining veggies on a second lined oven tray. Drizzle both trays with olive oil, then season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • Roughly chop baby spinach leaves. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby spinach and half the garlic, stirring until softened and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a large bowl and cover to keep warm.
• When the roast veggies have 10 minutes remaining, season lamb backstrap on both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook lamb, turning occasionally, for 8-10 minutes for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.
• Return frying pan to medium heat. • Add the butter, Gourmet Garden lightly dried basil (see ingredients) and remaining garlic. Cook, stirring, until beginning to brown, 2-3 minutes. • Season to taste, then remove from heat.
• To the bowl with the cooked baby spinach, add roasted turnip, carrot and onion and a drizzle of white wine vinegar. • Season, then gently toss to combine.
• Slice seared lamb backstrap. • Divide lamb, roasted sweet potato and baby spinach salad between plates. • Spoon basil brown butter and any lamb resting juices over the lamb. • Crumble fetta cubes over baby spinach salad to serve. Enjoy!