Herby Lamb & Roasted Beetroot Salad
with Caramelised Onion & Mayo
It's roast lamb, but not as you know it! We're using our flavourful and earthy herb and mushroom seasoning to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a nutritious meal that's fit for even the fussiest eaters.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 packet
lamb rump
1
beetroot
1
potato
1
carrot
1 sachet
Herb & Mushroom Seasoning
1
Brown Onion
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut beetroot into small chunks. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 25-30 minutes.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Transfer lamb to a second lined oven tray. Use the back of a spoon to spread seasoning mixture over the lamb. • Roast lamb for 15-20 minutes for medium, or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is roasting, thinly slice onion. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well.
• Add baby spinach leaves, caramelised onion and a drizzle of white wine vinegar and olive oil to the tray with the roasted veggies. Toss to combine. Season to taste.
• Slice herby lamb. • Divide roasted beetroot salad between plates. Top with herby lamb, spooning over any resting juices. • Dollop with mayonnaise to serve. Enjoy!