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: Australian
Ingredients: 2 Garlic; 1 packet Flaked Almonds; 1 Pumpkin; 350 g Lamb Rump; 1 packet Parmesan Cheese; 1 packet Panko Breadcrumbs; 2 Brussels Sprout; 1 packet Red Wine Jus; 1 drizzle olive oil; 1 drizzle balsamic vinegar; 20 g butter

with Spiced Fruit & Nut Brownie For Dessert

Up to 180$ + Free Treats / Extras for Life

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 satisfy that after dinner craving, dive into a fluffy and nutty spiced fruit brownie with an orange whipped cream topping!

Allergens:

Almond

•Milk

•Gluten

•Wheat

•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

Garlic

1 packet

Flaked Almonds

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

Pumpkin

350 g

Lamb Rump

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

Brussels Sprout

1 packet

Red Wine Jus

(Contains: Milk, Soy;)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories656 kcal

Energy (kJ)2750 kJ

Fat37 g

of which saturates15.9 g

Carbohydrate39.1 g

of which sugars15.1 g

Dietary Fibre13.1 g

Protein56.2 g

Cholesterol28.5 mg

Sodium545 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. Season lamb rump all over 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. Season with salt and drizzle with olive oil 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.

• To the tray with pumpkin, evenly sprinkle the breadcrumb mixture. • Bake until golden, a further 8-10 minutes.

• Wipe out the frying pan and return to medium-high 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 with salt and pepper. • In a small microwave-safe bowl, microwave the butter and red wine jus until melted and warmed through, 30 seconds.

• Slice lamb. • Divide roast lamb, sautéed Brussels sprouts and roasted pumpkin between plates. • Spoon over red wine jus to serve. Enjoy!