Seared Lamb Leg & Olive-Zucchini Medley
with Smashed Chat Potatoes, Nutty Rocket Salad & Garlic Sauce
This feast is a medley of everything we know and love. Garlic-laced lamb, smashed chat potatoes and a olive-studded veggie mix is all you need to eat like a king.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Chat Potatoes
1 packet
garlic paste
1
zucchini
1
pear
1 bag
parsley
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
kalamata olives
1 bag
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Butterflied Lamb
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
20 g
butter
1 drizzle
white wine vinegar
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. Cook potato in the boiling water, over high heat, until just tender, 12-15 minutes. • Meanwhile, in a small heatproof bowl, microwave the butter and garlic paste in 10 second bursts until melted. Stir to combine. • Drain potatoes, then place potatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange cut-side down. • Top potatoes with a sheet of baking paper. Using the flat base of a bowl, crush potatoes until about 1cm thick. Brush over garlic butter. Roast until golden, 25-30 minutes.
• Meanwhile, season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side. • Transfer lamb to a second lined oven tray. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is roasting, slice zucchini into rounds. • Thinly slice pear. • Roughly chop parsley and walnuts.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook zucchini, tossing, until tender, 4-5 minutes. Transfer to a medium bowl. • To the bowl, add parsley, semi-dried tomatoes, fetta cubes, kalamata olives and a drizzle of the white wine vinegar. Toss to combine. Season.
• In a second medium bowl, combine the balsamic vinegar and a drizzle of olive oil. • Add walnuts, pear, rocket leaves and Parmesan cheese and toss to combine. Season.
• Slice lamb. Top with garlic sauce. • Serve with smashed chat potatoes, semi-dried tomato, olive and fetta medley and rocket salad. Enjoy!