Almond-Crusted Lamb Leg & Potato Puree
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Almond-Crusted Lamb Leg & Potato Puree

Almond-Crusted Lamb Leg & Potato Puree

with Rosemary Dutch Carrots & Onion Glaze

Succulent almond-crusted lamb coupled with sweet baby carrots, creamy mash and steamed baby broccoli, sit pretty together in this elegant dinner. For the finishing touch, whip up an irresistible caramelised onion glaze - never has a combination been so right!

Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

1 bunch

Dutch Carrots

2 sprig




1 bunch

baby broccoli

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

butterflied lamb leg

1 packet

Dijon mustard

1 packet

onion chutney

Not included in your delivery

olive oil

40 g


2 tbs


(Contains Milk;)

1 tbs



Nutritional Values

Energy (kJ)2935 kJ
Fat37.6 g
of which saturates16.8 g
Carbohydrate37.6 g
of which sugars17.4 g
Protein52.6 g
Sodium494 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Frying Pan
Medium Saucepan



• Preheat oven to 240°C/220°C fan-forced. • Trim green tops from Dutch carrots and scrub them clean. • Pick and finely chop rosemary leaves. • Place carrots on a lined oven tray. Drizzle with olive oil, sprinkle over half the rosemary, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.


• Meanwhile, peel and cut potato into large chunks. • Trim baby broccoli and slice any thicker stems in half lengthways. • Roughly chop flaked almonds. • In a small bowl, combine flaked almonds, remaining rosemary and a pinch of salt. • Boil the kettle.


• Season butterflied lamb leg all over. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear lamb until browned, 2 minutes each side. • Transfer lamb to a second lined oven tray and spread over the Dijon mustard. Spoon over alomnd mixture, gently pressing so it sticks. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!


• While lamb is roasting, half-fill a medium saucepan with boiling water. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli. Cover and steam until broccoli is tender and potatoes can be easily pierced with a fork. • Transfer baby broccoli to a bowl. Season. • Drain potatoes and return to saucepan. Add the butter and the milk to potato and season generously with salt. Mash until smooth.


• Meanwhile, wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook onion chutney, the water and a pinch of salt, stirring, until heated through, 2 minutes. • Add any lamb resting juices, stirring to combine.


• Slice almond-crusted lamb leg. • Divide lamb, mash, rosemary Dutch carrots and baby broccoli between plates. • Drizzle over onion glaze to serve. Enjoy!