Seared Lamb Backstrap & Herby Mash
with Roast Veggie, Fetta & Almond Salad
Rich, tender and a real crowd pleaser, serve this premium cut of meat with some solid sides and watch everyone go back for more. The citrusy herbs in the mash work especially well with the mint sauce, while the salad offers a sweet, earthy and peppery depth of flavour, with a bit of zing to cut through the richness.
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
carrot
1
beetroot
2
potato
1 bag
herbs
1 bag
mixed leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
mint sauce
(May be present: Milk. )
1 sachet
Nan's special seasoning
1 packet
Lamb Backstrap
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut carrot into thick rounds. Cut beetroot into small chunks.
Place carrot and beetroot on a lined oven tray. Drizzle with olive oil, sprinkle with Nan's special seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Meanwhile, peel potato and cut into large chunks. Roughly chop herbs. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to pan. Add the butter, the milk and 1/2 the herbs. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, pat lamb backstrap dry with a paper towel, then season with salt and pepper on both sides. Heat a large frying pan over high heat. When the pan is hot, add lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Set aside to rest for 5 minutes (it will keep cooking as it rests!).
While the lamb is cooking, combine the slightly cooled roast veggies, mixed leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Toss to coat. Season to taste.
Slice the seared lamb backstrap. Divide lamb, herby mash and roast veggie salad between plates. Top salad with fetta cubes and slivered almonds. Sprinkle with remaining herbs. Serve with mint sauce.