Lamb Steak & Creamy Pesto Sandwich

Name: Lamb Steak & Creamy Pesto Sandwich with Potato Wedges & Caramelised Onion
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 unit potato; 1 unit onion; 1 unit tomato; 2 tbs balsamic vinegar; 2 tsp water; 1.5 tsp brown sugar; 1 piece Lamb Leg Steaks; 2 unit ciabatta; 1 packet creamy pesto dressing; 1 bag salad leaves

with Potato Wedges & Caramelised Onion

Get up to $175 off

Ditch the cutlery and get a little handsy with dinner tonight as you tuck into this decadent beef steak sammie. With sticky caramelised onion and a creamy pesto dressing, you’ll be transported to the pearly gates of gastronomy heaven.

Allergens:

Soy

•Gluten(Wheat)

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

potato

1 unit

onion

1 unit

tomato

1 piece

Lamb Leg Steaks

2 unit

ciabatta

1 packet

creamy pesto dressing

1 bag

salad leaves

Not included in your delivery

olive oil

2 tbs

balsamic vinegar

2 tsp

water

1.5 tsp

brown sugar

Nutrition Values

/ per serving

Calories3360 kcal

Fat29.5 g

of which saturates6.2 g

Carbohydrate73.2 g

of which sugars13.1 g

Protein52.8 g

Sodium635 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.

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!

While the wedges are baking, thinly slice the red onion. Thinly slice the tomato into rounds.

In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

When the wedges have 10 minutes cook time remaining, wash the frying pan and return to a high heat with a drizzle of olive oil. Season the lamb leg steak on both sides with salt and pepper. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.

TIP: This will give you a medium steak – cook for a little less if you like it rare, or a little longer for well done.

Place the ciabatta directly on the wire rack in the oven and bake until heated through, 5 minutes.

Thinly slice the lamb steak. Slice each ciabatta loaf in half. Spread the ciabatta with the creamy pesto dressing, then top with the lamb, caramelised onion, tomato and rocket leaves. Serve with the wedges.