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.
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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
1
olive oil
1 tbs
balsamic vinegar
• 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!
• 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.
• 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!
• 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!
• 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.
• 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!