HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic & Rosemary Crumbed Lamb
Garlic & Rosemary Crumbed Lamb

Garlic & Rosemary Crumbed Lamb

with a Warm Broccoli salad

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Remember when ‘salad’ in this country used to mean some white iceberg lettuce, a couple slices of anaemic tomato and raw onion? Thank goodness for progress! This salad of roast broccoli and red onion is testament to just how good veggies can taste. It’s the perfect side for our herby lamb steaks.

Tags:High FiberHigh ProteinLactose freeLow Sodium
Allergens:GlutenTree NutsSulphites

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ packet

panko breadcrumbs


1 bunch



lamb leg steaks

2 clove


1 head



red onion

1 packet

green beans

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ tub

Dijon mustard


Not included in your delivery

2 tbs

olive oil

2 tsp

apple cider vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat28.9 g
of which saturates6.8 g
Carbohydrate15.9 g
of which sugars4 g
Dietary Fibre0 g
Protein44.7 g
Cholesterol0 mg
Sodium263 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, pick and roughly chop the rosemary leaves, peel and crush the garlic, chop the broccoli into 2 cm florets, finely slice the red onion, and trim and halve the green beans.


In a medium bowl combine the panko breadcrumbs, half the olive oil and the rosemary. Season with salt and pepper.


Place the lamb leg steaks in a separate medium bowl. Toss in the garlic and a dash of olive oil. Season with salt and pepper. Place on a lined oven tray. Top with the panko crumbs and press down so they stick. Drizzle with a little extra olive oil.


Lay the broccoli florets and red onion on the same tray. Season with salt and pepper and toss in a little olive oil. Place the tray in the oven for 15-20 minutes, or until the lamb crumb is golden and the lamb is cooked through. Add the green beans in the last 10 minutes of the lamb cooking time.


Transfer the broccoli, beans and red onion to a third bowl. Toss with the slivered almonds, remaining olive oil, Dijon mustard and apple cider vinegar. Season with salt and pepper.


To serve, divide the broccoli salad and crumbed lamb between plates. Enjoy!