Seared Lamb & Peppercorn Gravy
with Mash, Garlic Greens & Almonds
You can't go wrong with this satisfying lamb dinner. A succulent lamb backstrap is partnered with buttery potato mash and flavourful garlicky greens. Top it off with a generous drizzle of peppercorn gravy and a sprinkle of flaked almonds.
This recipe is under 650kcal per serving.
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
2
potato
1 bag
green beans
2 clove
garlic
1 sachet
black peppercorns
1 packet
Lamb Backstrap
1 bag
baby spinach leaves
1 sachet
gravy granules
(Contains Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
mint sauce
(May be present: Milk. )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
½ cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return to saucepan. Add the milk and butter, then season with salt. • Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, trim green beans. • Finely chop garlic. • Crush black peppercorns using a pestle and mortar, or in their sachet using a rolling pin. • Pat lamb backstrap dry with paper towel, then drizzle with olive oil and season with salt on each side.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb for 7-8 minutes on each side for medium or until cooked to your liking. • Transfer to a plate to rest for 5 minutes.
• While lamb is resting, return pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing regularly, until tender, 4-5 minutes. • Add baby spinach leaves and half the garlic and cook, stirring, until fragrant and spinach is just wilted, 1 minute. Season, then transfer to serving plates.
TIP: Cook the green beans with a dash of water to help speed up the cooking process!
• Boil the kettle. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic, stirring, until fragrant, 1 minute. Remove pan from heat. • Transfer peppercorn-garlic mixture to a medium heatproof bowl, then add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. Stir in any lamb resting juices.
• Slice the seared lamb. • Divide lamb and mash between the plates with the garlic greens. Pour peppercorn gravy over lamb. Sprinkle with flaked almonds. • Serve with mint sauce. Enjoy!