Classic Lamb Steak and Balsamic Sauce
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Classic Lamb Steak and Balsamic Sauce

with Garlic Veggie Mash and Tomato Salad

Tags:
Protein Rich
•Calorie Smart
Allergens:
Mustard
•Sulphites
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

320 grams

Lamb Steak

1 unit(s)

Sweet Potato

2 unit(s)

Carrot

1 unit(s)

Tomato

2 unit(s)

Garlic

2 sachet(s)

Paprika

(Contains Mustard)

40 grams

Salad Leaves

2 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar

1 tbsp

Butter

to taste

Oil

to taste

Salt

to taste

Pepper

sideBannerName

Nutrition Values

Energy (kJ)2387 kJ
Energy (kcal)571 kcal
Fat26.2 g
of which saturates14.1 g
Carbohydrate49.7 g
of which sugars19.2 g
Dietary Fiber0 g
Protein35.6 g
Cholesterol0 mg
Salt1.49 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Boil the kettle. In a small bowl, combine Aussie spice blend and a generous drizzle of olive oil. Season. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2

• Transfer lamb, fat-side up, to a lined oven tray. Brush spice blend mixture over lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

3

• While lamb is roasting, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. Roughly chop tomato. Peel garlic.

TIP: Save time and get more fibre by leaving the potato unpeeled.

4

• Cook potato, carrot and garlic cloves in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain, then return to saucepan. Drizzle with olive oil and season generously with salt. • Mash until smooth, then cover to keep warm.

5

• While the lamb is resting, wipe out frying pan and return to medium heat. • Cook the brown sugar, the balsamic vinegar and a splash of water until slightly reduced, 1-2 minutes. • Remove from heat, then stir through the butter and any lamb resting juices. Season to taste. • In a medium bowl, combine tomato, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season.

6

 Slice lamb. • Divide veggie mash, classic roasted lamb and tomato salad between plates. • Spoon balsamic sauce over lamb to serve. Enjoy!