Peppered Lamb Rump & Dauphinoise Potatoes for Dinner

Name: Peppered Lamb Rump & Dauphinoise Potatoes for Dinner with Zesty Sponge Cake & Lemon Curd for Dessert
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; cracked black pepper; 1 Lamb Rump; 2 Potato; 2 Garlic; 1 Light Cooking Cream; 1 Dijon Mustard; 1 Chicken Stock Pot; 1 Parmesan Cheese; 1 Baby Broccoli; 1 Zucchini; 1 Béarnaise Sauce; 1 lemon; 1 lemon curd; 1 basic sponge mix; 1 caster sugar; 1 thickened cream

with Zesty Sponge Cake & Lemon Curd for Dessert

Get up to $200 off!

Give Mum the gift of a delicious, home-cooked feast with this tender lamp paired with a gorgeous side of creamy dauphinoise potatoes and sautéed baby broccoli. The cherry on top of this meal, is the decadent béarnaise sauce. It's the perfect way to show Mum how much she is appreciated!

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:

Milk

•Egg

•Gluten

•Wheat

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 Time40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Lamb Rump

Potato

Garlic

Light Cooking Cream

Dijon Mustard

Chicken Stock Pot

Parmesan Cheese

Baby Broccoli

Zucchini

Béarnaise Sauce

lemon

lemon curd

basic sponge mix

caster sugar

thickened cream

Not included in your delivery

olive oil

cracked black pepper

Nutritional Values

Energy (kJ)2678 kJ

Calories640 kcal

Fat48.2 g

of which saturates17.8 g

Carbohydrate19.3 g

of which sugars8.1 g

Dietary Fibre4.5 g

Protein49 g

Sodium787 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). • Place 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 lined oven tray and season with the cracked black pepper and a good pinch of salt. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!

• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water. Cut potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato. • Meanwhile, in a small bowl, combine light cooking cream, Dijon mustard, chicken stock pot, half the garlic and a pinch of salt and pepper.

• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with Parmesan cheese. • Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

• While dauphinoise is baking, trim baby broccoli and halve any thicker stalks lengthways. Thinly slice zucchini into sticks.

• While lamb is resting, wipe out frying pan and return to medium-high heat, with a drizzle of olive oil. • Cook baby broccoli and zucchini, until tender, 5-6 minutes. Add the remaining garlic and cook, until fragrant, 1 minute. Season with salt and pepper.

• Thinly slice lamb. • Divide peppered lamb rump, creamy dauphinoise potatoes and sautéed greens between plates. • Top lamb with any resting juices. Serve with béarnaise sauce. Enjoy!