Lamb Backstrap & Frites
with Café De Paris Butter & Sautéed Greens
Indulge in this French-inspired meat and veg; featuring rich lamb, vibrant veggies and crisp 'frites' or fries. Pair tender lamb with home-made Café de Paris butter - far from a basic condiment, its complex blend of herbs and spices is the ideal creamy accompaniment to this decadent dish.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
potato
1
zucchini
1 packet
green beans
3 clove
garlic
1 packet
parsley
1 packet
Lamb Backstrap
1 sachet
paprika spice blend
½ packet
Dijon mustard
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into thin fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice zucchini into sticks. • Trim green beans. • Finely chop garlic and parsley. • To a small bowl, add the butter and allow to come to room temperature.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to a bowl. Season with salt and pepper and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Season lamb backstrap on both sides. • Cook lamb for 7-8 minutes each side for medium, or until cooked to your liking. • In the last minute of cook time, add half the paprika spice blend to lamb, turning to coat. Transfer to a plate to rest for 5 minutes.
• While lamb is resting, to bowl with butter, add parsley, Dijon mustard (see ingredients), the remaining garlic and remaining paprika spice blend. Mash to combine.
• Slice lamb. • Divide lamb backstrap, frites and sautéed greens between plates. • Top lamb with Café de Paris butter to serve. Enjoy!