Spanish-Style Lamb & Cherry Tomato Crouton Toss
with Rosemary Potatoes & Walnut Green
It's a match! We must say, our versatile romesco sauce and mildly spiced lamb loin make the perfect pair as tangy goodness and deep meatiness unite in this feast-style meal. Indulge in the flavours of the Mediterranean by pairing it with a bursting cherry tomato and crouton toss, plus wholesome, roasted potatoes and nutty greens for a well-rounded finish.
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
2
potato
1
onion
1 bag
baby broccoli
1 bag
green beans
2 sprig
rosemary
½
lemon
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 punnet
cherry tomatoes
1 packet
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
1 packet
Lamb Shortloin
3 clove
garlic
1 sachet
Berbere seasoning
½ packet
Greek salad cheese/feta cheese
(Contains Milk; )
1 packet
romesco sauce
(Contains Tree Nuts; May be present Milk, Sulphites, Egg, Sesame, Fish, Gluten, Soy. )
Not included in your delivery
olive oil
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Cut the red onion into wedges. Trim the baby broccoli and green beans. Pick and roughly chop the rosemary leaves. Slice the lemon into wedges. Roughly chop the walnuts. Finely chop the garlic.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Place the potato and rosemary on a lined oven tray, then drizzle with olive oil and season with salt and pepper. Toss to coat. In a medium baking dish, place the cherry tomatoes and onion. Drizzle with olive oil, season and toss to coat. Roast the potatoes and veggies until tender and golden, 20-25 minutes.
TIP: The baking dish helps collect all the roasted cherry tomato juices!
While the veggies are roasting, cut or tear the ciabatta into chunks. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the ciabatta, tossing, until golden, 5-6 minutes. Add a drizzle of olive oil and 1/2 the garlic and cook, tossing, until fragrant, 1 minute. Transfer to a plate and season.
In a medium bowl, combine the Berbere seasoning and a drizzle of olive oil. Add the lamb shortloin, season and turn to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb for 3-4 minutes on each side for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
While the lamb is cooking, heat a second large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans with a splash of water until softened, 4-5 minutes. Add the remaining garlic, a good squeeze of lemon juice and the walnuts and cook, tossing, until fragrant, 1 minute. Season, then transfer to a serving dish.
Combine the roasted cherry tomatoes with a drizzle of red wine vinegar and the croutons. Toss to combine, then crumble over the cheese. Slice the smokey lamb. Spread the romesco sauce over the serving plates, then top with the lamb and any resting juices. Serve with the cherry tomato and crouton toss, rosemary-roasted potatoes, walnut greens and any remaining lemon wedges.