Spring Lamb Roast & Mint Sauce for Dinner
with Peach-Passionfruit Trifles & Whipped Cream for Dessert
Whip up this feast for all to enjoy and you'll have guaranteed full smiles and full bellies. Our Aussie-spiced lamb will take centre stage and paired with some delectable sides; lemon-pepper crispy potatoes and a tomato and walnut salad, you'll be on Sunday lunch duty every week!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
potatoes
1 sachet
lemon pepper seasoning
1 packet
butterflied lamb leg
1 punnet
snacking tomatoes
1 bag
spinach & rocket mix
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. )
1 sachet
Aussie spice blend
1 packet
shredded coconut
(Contains Sulphites;)
1 packet
coconut milk
1 packet
thickened cream
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 tin
Tinned Peaches
1
passionfruit
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
20 g
butter
1 drizzle
vinegar (balsamic or white wine)
1 packet
caster sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle over lemon pepper seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, in a small heatproof bowl, microwave the butter and Aussie spice blend in 10 second bursts, until melted and fragrant. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.
• Transfer lamb to a lined oven tray. Pour spiced butter over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is resting, halve snacking tomatoes.
• In a large bowl, combine snacking tomatoes, spinach & rocket mix and a drizzle of the vinegar and olive oil. Season.
• Slice lamb. • Divide roast lamb and lemon pepper potatoes between plates. Pour any resting juices over the lamb. • Serve with tomato salad and mint sauce. Sprinkle walnuts over salad to serve. Enjoy!