Easter Rosemary & Garlic Lamb with Dauphinoise Potatoes
with Classic Chocolate Self-Saucing Pudding for Dessert
Roast a tender and succulent lamb rump that's just right for a small gathering. With all the flavour of traditional roast lamb, plus a decadent potato bake on the side, this dinner includes everything you need for a special occasion meal. And the best meals end with a sweet treat, so we've included a chocolate self-saucing pudding for dessert!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
4 unit
potatoes
8 clove
garlic
1 bunch
rosemary
2 bunch
baby carrots
2 packet
light cooking cream
(Contains: Milk;)
2 cube
chicken stock
2 packet
grated Parmesan cheese
(Contains: Milk;)
2 packet
lamb rump
1 bag
green beans
1 packet
chocolate pudding
(Contains: Gluten; May be present: Milk, Soy.)
1 punnet
strawberries
1 tub
light thickened cream
(Contains: Milk;)
Not included in your delivery
olive oil
⅓ cup
milk
(Contains: Milk;)
80 g
butter
(Contains: Milk;)
2 unit
egg
(Contains: Eggs;)
1.25 cup
boiling water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) as thinly as possible into rounds. Finely chop 1/2 the garlic (or use a garlic press). Cut the remaining garlic cloves into 4 slices each. Cut the rosemary into 2cm sprigs. Scrub the baby carrots and trim the green tops.
In a medium baking dish, place the potato slices, finely chopped garlic, light cooking cream, milk, a pinch of salt and pepper and the crumbled chicken stock cubes. Gently toss to coat, then arrange the potato slices so they sit flat. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then return to the oven and bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the potato is baking, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Discard the fat from the pan.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Use a small, sharp knife to make 8 slits all over the lamb rump and push the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Arrange the baby carrots around the lamb, drizzle with olive oil and season with salt and pepper. Roast the lamb and carrots on the top oven rack for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!.
While the lamb is resting, trim the green beans. Wash the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with a pinch of salt and pepper.
Thinly slice the rosemary and garlic lamb. Divide the lamb, dauphinoise potatoes, baby carrots and green beans between plates.
