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Dijon & Herb Crusted Lamb for Dinner
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Dijon & Herb Crusted Lamb for Dinner

Dijon & Herb Crusted Lamb for Dinner

with Deconstructed Lemon Poached Pear Cheesecake for Dessert

Roast a tender and succulent lamb rump that's just right for a gourmet-style dinner. With all the flavour of traditional roast lamb, plus herby potatoes and sautéed greens, it's sure to have you feeling satisfied with every delicious mouthful.

Allergens:
Almond
Milk
Gluten
Schwefeldioxide und Sulfite
Wheat
Noix de pécan

The quantities provided above are averages only.

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.

Preparation Time45 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

1 packet

lamb rump

2

potato

2 sprig

rosemary

1 tub

Dijon mustard

1

zucchini

1 bag

dill

1 packet

roasted almonds

2 clove

garlic

1 bag

salad leaves

1 packet

Fetta Cubes

1 packet

basil pesto

pear

lemon

packet

classic oat mix

sachet

sweet golden spice blend

packet

pecans

packet

cream cheese

packet

light cooking cream

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2915 kJ
Fat38.7 g
of which saturates9.1 g
Carbohydrate27.6 g
of which sugars6 g
Protein57.3 g
Sodium667 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Cooking Steps

1
1

• Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. • Season lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. • Place the pan over medium heat and cook undisturbed until golden, 10-12 minutes • Increase the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

2
2

• While the lamb is in the pan, cut potato into bite-sized chunks. • Place potato on a second lined oven tray. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes. • Pick and finely chop rosemary leaves. • In a small bowl, combine Dijon mustard, rosemary and a good drizzle of olive oil, then season with salt and pepper.

3
3

• Use the back of a spoon to spread the Dijon herb marinade over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

4
4

• While the lamb is in the oven, thinly slice zucchini. • Roughly chop dill and roasted almonds. Finely chop garlic.

5
5

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Add zucchini and cook, tossing, until golden, 4-6 minutes. • Add garlic and cook, tossing, until fragrant, 1 minute. Transfer to a bowl and add salad leaves, then toss to combine. • In a second medium bowl, combine potato, dill, almonds and fetta cubes.

6
6

• Slice the Dijon and herb crusted lamb rump and divide between plates. • Serve with the sautéed zucchini salad and dill fetta potatoes. Spoon basil pesto over the lamb to serve. Enjoy!

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