Seared Lamb & Pepper 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 and under 40g carbohydrates 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 packet
green beans
2 clove
garlic
1 packet
Lamb Backstrap
1 packet
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;)
1 tsp
cracked black pepper
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. • 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 the cracked black pepper and remaining garlic, stirring, until fragrant, 1 minute. Remove pan from heat. • Transfer pepper-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 pepper gravy over lamb. Sprinkle with flaked almonds. • Serve with mint sauce. Enjoy!