Rosemary & Caramelised Onion Lamb Rump
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Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle

Gorgeous, tender lamb rump, oozing with a caramelised onion and rosemary marinade, is a total standout in today's gourmet feast. With a side of crispy potato wedges, bright veggies, fetta and almonds, dinnertime has now been made ten times better.

Tags:
Calorie Smart
•Under 40g carbs
Allergens:
Almond
•Milk

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 Time
DifficultyMedium

Ingredients

Serving amount

1 packet

lamb rump

2

potato

2 clove

garlic

1 sprig

rosemary

1 packet

onion chutney

1 bag

green beans

1 packet

slivered almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )

1 packet

Fetta Cubes

(Contains Milk;)

1 bag

Dutch Carrots

Not included in your delivery

1

olive oil

1 tbs

balsamic vinegar

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Nutritional Values

Energy (kJ)2679 kJ
Fat29.7 g
of which saturates8.4 g
Carbohydrate37.9 g
of which sugars17.3 g
Dietary Fibre12.2 g
Protein54.2 g
Sodium456 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb rump fat in a 1cm crisscross pattern. Season all over with salt and pepper, then place, fat-side down, in a medium frying pan. • Place the 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. Set aside.

TIP: Starting the lamb in a cold pan helps the fat melt without burning!

2
2

• While the lamb is cooking in the frying pan, cut potato into wedges. Trim the green tops from the Dutch carrots and scrub them clean. • Place potato and Dutch carrots on a second lined oven tray. Drizzle generously with olive oil, then season. Toss to coat, then roast on the top oven rack until golden and cooked through, 25-30 minutes.

3
3

• Finely chop garlic. Pick rosemary leaves and finely chop. • In a small bowl, combine garlic, rosemary, onion chutney, balsamic vinegar and a drizzle of olive oil.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily!

4
4

• Spoon the caramelised onion mixture over the lamb. • Roast for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

5
5

• While the lamb is resting, trim green beans. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until just tender, 4-5 minutes. Season to taste.

6
6

• Slice the rosemary roast lamb. • Divide the lamb, roast veggies and green beans between plates, spooning over any caramelised onion mixture from the tray. • Crumble over fetta. Garnish with the slivered almonds to serve. Enjoy!