What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting... then add Dijon mustard and crushed pistachios for a moreish nutty crunch. Serve with a bright and herby chimichurri and you've got a restaurant-quality dish made by yours truly.
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1 packet
pistachios
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 clove
garlic
1 packet
lamb rump
2
potato
1 bunch
baby broccoli
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Dijon mustard
1 bag
Dutch Carrots
1 packet
hazelnuts
(Contains Hazelnut; May be present: Milk, Soy, Peanut, Sesame, Almond, Brazil Nut, Cashew, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
mixed berry compote
(May be present: Milk. )
1 packet
light cooking cream
(Contains Milk;)
1
olive oil
1 tsp
honey
¼ tsp
salt
• Preheat oven to 220°C/200°C fan-forced. • Finely chop pistachios (or crush in the packet using a rolling pin). Finely chop garlic. • On a medium plate, combine pistachios and the salt. • In a medium bowl, combine the garlic and Dijon mustard. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season with salt and pepper.
• Place lamb rump, fat-side down, in a large frying pan. Heat pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high, then sear on all sides for 30 seconds. • Add lamb to the bowl with the garlic-mustard mixture. Turn to coat, then gently press the pistachios over all sides. • Transfer, fat-side up, to a lined oven tray. Set aside.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is cooking, cut potato into bite sized chunks. • Place potato on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast on the top oven rack until crisp and tender, 25-30 minutes.
• While the potato is roasting, trim green tops off Dutch carrots, then scrub them clean. • Place carrot on the oven tray with the lamb. Drizzle carrots with olive oil and the honey, then season, tossing to coat. • Roast until carrots are tender and lamb is cooked through, 20-25 minutes. • Transfer lamb to a plate to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• Meanwhile, trim baby broccoli. • Wipe out frying pan, then return to medium high heat with a drizzle of olive oil. Cook baby broccoli with a splash of water, tossing, until tender, 5-6 minutes. Season to taste.
• Slice pistachio-crusted lamb. • Divide lamb, roast potatoes, Dutch carrots and baby broccoli between plates. • Top lamb with chimichurri sauce and any remaining pistachio crust from the tray to serve. Enjoy!