Lamb Backstrap & Fetta-Walnut Crumble
with Roast Potatoes, Citrus Zucchini Salad & Horseradish Sauce
Plate up this seared lamb backstrap and roasted chat potatoes and expect to wow the socks off your guests this Christmas! The star of this dish is the fetta-walnut crumble and the citrusy zucchini ribbon salad is truly a gift!
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
1 packet
Chat Potatoes
1
Zucchini
1 packet
Lamb Backstrap
1 clove
Garlic
1 packet
Thyme
1 packet
Walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
½
Lemon
1 packet
Fetta Cubes
(Contains Milk;)
1 pick
Spinach & Rocket Mix
1 packet
Horseradish Sauce
(Contains Milk; May be present: Soy. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the potatoes between two trays.
• Meanwhile, thinly slice zucchini into thin strips lengthways. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, tossing, until tender, 2-3 minutes each side. • Transfer to a large bowl and set aside to cool.
• Season lamb backstrap on both sides. • Return the large 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.
• While the lamb is cooking, finely chop garlic. • Pick thyme leaves. • Roughly chop walnuts. • Slice lemon into wedges.
• While the lamb is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook garlic and thyme until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and walnuts and mash to combine. Season with pepper. • To the zucchini, add spinach & rocket mix, a drizzle of olive oil and a squeeze of lemon juice. Toss to combine and season to taste.
• Slice lamb. • Divide roast potatoes, citrus zucchini salad and lamb backstrap between plates. • Spoon fetta-walnut crumble over the lamb. • Serve with horseradish sauce. Enjoy!