Roast Lamb & Pumpkin Gratin for Dinner

Name: Roast Lamb & Pumpkin Gratin for Dinner with Spiced Fruit & Nut Brownie for Dessert
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Lamb Rump; 1 Pumpkin; 2 clove Garlic; 2 packet Brussels Sprout; ½ packet Panko Breadcrumbs; 1 packet Flaked Almonds; 1 packet Parmesan Cheese; 1 packet Red Wine Jus; drizzle balsamic vinegar; 20 g butter; packet roasted almonds; packet dried cranberries; packet chocolate brownie mix; sachet sweet golden spice blend; sachet currants; orange; packet thickened cream

with Spiced Fruit & Nut Brownie for Dessert

Get up to $200 off!

This Easter, create a fine-dining experience that is sure to make everyone 'hoppy!'. Enjoy this delectable combination of roast lamb and red wine jus with a special touch from Brussels sprouts, then fall in love with our roast pumpkin gratin.

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

Allergens:

Wheat

•Gluten

•Almond

•Milk

•Soy

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 Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb Rump

Pumpkin

2 clove

Garlic

2 packet

Brussels Sprout

½ packet

Panko Breadcrumbs

1 packet

Flaked Almonds

1 packet

Parmesan Cheese

1 packet

Red Wine Jus

packet

roasted almonds

packet

dried cranberries

packet

chocolate brownie mix

sachet

sweet golden spice blend

sachet

currants

orange

packet

thickened cream

Not included in your delivery

olive oil

drizzle

balsamic vinegar

20 g

butter

Nutritional Values

Energy (kJ)2987 kJ

Calories713 kcal

Fat45.4 g

of which saturates19.3 g

Carbohydrate46.5 g

of which sugars20.6 g

Dietary Fibre15.8 g

Protein59.9 g

Sodium601 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump and place, 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 a lined oven tray. • 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, cut pumpkin into 1 cm-thick wedges. Place pumpkin on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 15-18 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• While pumpkin is roasting, finely chop garlic. Thinly slice Brussels sprouts. • In a medium bowl combine panko breadcrumbs (see ingredients), flaked almonds, Parmesan cheese, half the garlic and a drizzle of olive oil. Season with salt and pepper. Toss to combine.

• Remove pumpkin from oven and evenly sprinkle over the breadcrumb mixture. • Return pumpkin to the oven and bake until golden, a further 8-10 minutes.

• Wipe out the frying pan and return to mediumhigh heat with a drizzle of olive oil. • Cook Brussels sprouts, until tender, 4-5 minutes. Add the remaining garlic and cook until fragrant, 1 minute. • Remove from heat, add a drizzle of balsamic vinegar and season to taste. • In a small microwave-safe bowl, microwave the butter and red wine jus until melted and warmed through, 30 seconds.