Helen's Spiced Lamb & Roast Veggie Toss

Name: Helen's Spiced Lamb & Roast Veggie Toss with Veggie Fries & Smokey Aioli
Total time: 40 min
Yield: 2
Cuisine: Australian
Ingredients: 1 Peeled Pumpkin Pieces; packet Dill & Parsley Mayonnaise; 350 g Lamb rump; 1 packet Pepitas; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 Red Onion; 1 Carrot; 1 Beetroot

with Veggie Fries & Smokey Aioli

Get up to $175 off

Tags:

Naturally Gluten-Free

Allergens:

Eggs

•Soy

•Mustard

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Peeled Pumpkin Pieces

packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy, Mustard; )

350 g

Lamb rump

1 packet

Pepitas

(May be present: Milk, Sesame, Soy, Tree nuts, Gluten. )

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

Red Onion

Carrot

Beetroot

Nutrition Values

Calories697 kcal

Energy (kJ)2920 kJ

Fat32.2 g

of which saturates15.6 g

Carbohydrate36 g

of which sugars26 g

Dietary Fibre8.5 g

Protein43.3 g

Cholesterol102 mg

Sodium579 mg

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.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Spread onion, carrot, beetroot and peeled pumpkin pieces over a lined oven tray. • Drizzle tray with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell that it's cooked when it can be easily pierced with a fork! TIP: If your oven tray is crowded, divide between two trays.

If you've swapped chicken breast for lamb rump, use the back of a spoon to spread the above spice mixture over the lamb. Lightly score the lamb fat in a criss-cross pattern. Place the lamb, fat-side down, in a large frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds.

• Heat a large frying pan over medium-high heat. • Toast pumpkin seeds, tossing, until golden, 3-4 minutes. Transfer to a bowl.

Transfer the lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.

• Meanwhile, in a large bowl, combine baby spinach leaves and roasted veggies, then drizzle with balsamic vinegar. Season to taste.

Slice the lamb to serve.