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.
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 packet
lamb rump
2
potato
2 sprig
rosemary
1 tub
Dijon mustard
1
zucchini
1 bag
dill
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
2 clove
garlic
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
pear
lemon
packet
classic oat mix
(Contains Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
sachet
sweet golden spice blend
(May be present: Gluten, Milk, Soy, Wheat. )
packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
packet
cream cheese
(Contains Milk;)
packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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.
• 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.
• 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!
• While the lamb is in the oven, thinly slice zucchini. • Roughly chop dill and roasted almonds. Finely chop garlic.
• 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.
• 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!