Mustard Lamb
with Roast Root Veg
Some people say good food is a religious experience; others liken it to an old friend. We think good food is a work of art. With a dish as rich and colourful as this, your inner artist is sure to be satisfied. Grab a bite if you can bear to sully your masterpiece.
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
200 g
sweet potato
300 g
Brussels sprouts
1
beetroot
½ bunch
parsley
1 portion
Lamb Mini Roast
1 tbs
wholegrain mustard
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200C/180C fan-forced. To prepare the ingredients, peel the sweet potato and cut it into 1 cm thick wedges. Halve the Brussels sprouts. Wash the beetroot and cut it into 1 cm thick wedges. Finely chop the parsley.
Toss the sweet potato, Brussels sprouts and beetroot in the olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 40-45 minutes or until the vegetables are tender and golden.
Meanwhile, heat an ovenproof frying pan over a medium-high heat. Season the lamb mini roast with salt and pepper and then add the lamb fat side down and sear for 2 minutes on each side to seal in all of the juices.
Rub the wholegrain mustard all over the lamb with the back of a spoon. Place the pan in the oven for the last 25-30 minutes of the vegetable cooking time. Remove the lamb and the vegetables from the oven. Cover the vegetables with foil and set aside the lamb on a plate. Cover with foil and rest for 10 minutes before slicing. Tip: Resting the lamb is an important part of the cooking process to ensure the meat is tender. Do not skip this step.
To serve, divide the vegetables and lamb between plates and garnish with the parsley.