Lamb Backstrap & Fetta-Root Veggie Salad
with Sweet Potato Wedges & Basil Butter
There's a lot to love in this lamb dish - from the rich, premium cut of lamb to the warm and hearty salad that boasts the perfect balance of sweet, savoury and earthy flavours. Add a nutty depth of flavour with the fresh rosemary-infused brown butter and bring everything together with a scattering of creamy fetta.
This recipe is under 650kcal per serving.
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 sprig
rosemary
1 packet
baby spinach leaves
1 packet
Lamb Backstrap
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. • Pick and finely chop rosemary. • 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 slightly wilted and fragrant, 1-2 minutes. • Season with salt and pepper to taste. Transfer to a large bowl and cover to keep warm.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• 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, rosemary 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 lamb. • Divide lamb backstrap, sweet potato wedges and root veggie salad between plates. • Spoon rosemary butter and any lamb resting juices over the lamb. • Crumble fetta cubes over root veggie salad to serve. Enjoy!