Dijon & Herb Crusted Lamb for Dinner

Name: Dijon & Herb Crusted Lamb for Dinner with Deconstructed Lemon Poached Pear Cheesecake for Dessert
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Rosemary; 1 packet Roasted Almonds; 2 Garlic; Dill; 1 packet Dijon Mustard; 1 Zucchini; 1 packet Basil Pesto; 400 g Butterflied Lamb; 2 Potato; 1 packet Fetta Cubes; Spinach & Rocket Mix

with Deconstructed Lemon Poached Pear Cheesecake for Dessert

Get up to $200 off!

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

•Cashew

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Rosemary

1 packet

Roasted Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Garlic

Dill

1 packet

Dijon Mustard

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

400 g

Butterflied Lamb

Potato

1 packet

Fetta Cubes

(Contains: Milk;)

Spinach & Rocket Mix

Nutritional Values

Calories687 kcal

Energy (kJ)2880 kJ

Fat39.6 g

of which saturates10.1 g

Carbohydrate26.3 g

of which sugars5.4 g

Dietary Fibre11.4 g

Protein55.1 g

Sodium633 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• 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!