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British Recipes

Lamb Roast

Lamb Roast

Lamb Roast

with Golden Spuds, Carrots & Green Beans

Up to 180$ + Free Treats / Extras for Life

Traditionally, Sunday Roast was put into the Aga oven and left for hours while the family trotted off to church in their Sunday best. After reducing the meat and veg to browned masses, gravy was poured over everything to add back some moisture. Fortunately, you can now enjoy this roast in half the time!

Tags:

Kid Friendly

•Egg Free

•Naturally Gluten-Free

•High Protein

•Lactose free

•Kid Friendly

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 Time55 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1

Lamb Leg Portion

2 clove

garlic

1 bunch

rosemary

1 kg

potatoes

3

carrots

200 g

green beans

Not included in your delivery

2 tbs

olive oil

Nutritional Values

per serving

Calories2230 kcal

Fat18.3 g

of which saturates6.2 g

Carbohydrate41 g

of which sugars7.2 g

Protein46.5 g

Sodium166 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Aluminum Foil

•Non-Stick Pan

•Plate

•Baking Dish

•Baking Paper

Cooking Steps

1

Preheat the oven to 200°C/180°C fan-forced. Boil a full kettle of water. To prepare ingredients, peel and finely slice the garlic, pick rosemary and roughly chop, cut unpeeled potatoes into quarters, peel and slice carrots into batons and trim the green beans.

Make cuts all over the lamb leg portion

2

Make ten x 1 cm-deep cuts all over the lamb leg portion. Push a slice of garlic and half of the chopped rosemary into each cut of the lamb. Drizzle with half the olive oil. Season well with salt and pepper.

Cook the lamb leg for 3 minutes on each side until browned

3

Heat a large ovenproof frying pan over a medium-high heat. Cook the lamb leg for 3 minutes on each side, until browned. Transfer the pan to the oven and cook for a further 25-30 minutes for medium rare, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes. Slice. Tip: If you don’t have an ovenproof frying pan, transfer the browned lamb to a baking paper lined oven tray and cook as directed.

Roast vegetables

4

Meanwhile, place the potato and carrot on the prepared oven trays in a single layer. Drizzle with the remaining olive oil and rosemary, and season well with salt and pepper. Toss to coat well. Place in the oven and cook for 30-35 minutes, or until golden and cooked through.

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