Lamb Roast & Mint Sauce
with Lemon Pepper Potatoes & Cherry Tomato Salad
Whip up this feast for all to enjoy this Easter and you'll have guaranteed full smiles and full bellies. Our Aussie-spiced lamb will take centre stage and when paired with some delectable sides; lemon-pepper crispy potatoes and a tomato and walnut salad, you'll be on Easter lunch duty every year!
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
1 packet
lamb rump
1 sachet
Aussie spice blend
2
potato
1 sachet
lemon pepper seasoning
1 punnet
snacking tomatoes
1 bag
salad leaves
1 packet
mint sauce
(May be present: Milk. )
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
Not included in your delivery
olive oil
20 g
butter
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. • Place lamb, fat-side down, in a large frying pan then place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Transfer lamb, fat-side up, to a lined oven tray. • In a small heatproof bowl, microwave the butter and Aussie spice blend in 10 second bursts, until melted and fragrant. • Pour spiced butter over lamb.
• Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, cut potato into bite-sized chunks. • Place on a second lined oven tray. Drizzle with olive oil and sprinkle over lemon pepper seasoning and a pinch of salt. Toss to coat. • Roast until tender, 25-30 minutes.
• While lamb is resting, halve snacking tomatoes. • In a large bowl, combine snacking tomatoes, salad leaves and a drizzle of the vinegar and olive oil. Season.
• Slice lamb. • Bring everything to the table. • Serve lamb with lemon pepper potatoes, tomato salad and mint sauce. • Pour resting juices over lamb. Top salad with walnuts. Enjoy!