Our Plans
Rosemary-Garlic Lamb & Mint Sauce Feast
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Rosemary-Garlic Lamb & Mint Sauce Feast

Rosemary-Garlic Lamb & Mint Sauce Feast

with Cheesy Potatoes, Greens & Parsley Butter Corn Cobs

A roast lamb is a signature when it comes to a classic roast dinner. We’ve studded ours with garlic and rosemary, which will permeate the meat as it cooks. Cheesy chat potatoes, garlicky greens and buttery corn cobs complete this feast that's sure to become a family favourite - we guarantee it!


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 Time35 minutes


Serving amount

1 bag

Chat Potatoes

1 cob


1 bag


2 clove


2 sprig


1 bag

green beans

1 bag

baby spinach leaves

2 packet

mint sauce

(May be present: Milk. )

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

Butterflied Lamb

Not included in your delivery

olive oil

20 g



Nutritional Values

Energy (kJ)2734 kJ
Fat25.3 g
of which saturates13.3 g
Carbohydrate50.3 g
of which sugars21.4 g
Protein54.8 g
Sodium417 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down. Roast until tender, 25-30 minutes. • In the last 5 minutes, sprinkle over Parmesan cheese and roast, until golden and crisp.


• Meanwhile, cut corn cob in half. • Chop parsley. • To a small bowl, add the butter, season, then mash to combine. • Place corn on a second lined oven tray. Drizzle with olive oil and season with salt and toss to coat. • Roast until tender and slightly charred, 15-20 minutes.


• While corn is roasting, cut half the garlic cloves into four slices. • Finely chop remaining garlic. • Cut rosemary into 2cm sprigs. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.


• With a small, sharp knife, make eight slits all over lamb. Push garlic slices and rosemary sprigs into slits. Drizzle rosemary and garlic with olive oil (to prevent burning!). • Transfer lamb to tray with corn. Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes.

TIP: The lamb will keep cooking as it rests!


• While lamb is resting, trim green beans. • Roughly chop baby spinach leaves. • Wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. • Add baby spinach leaves and chopped garlic and cook until fragrant, 2 minutes. Season.


• Slice rosemary-garlic lamb. • Spread corn cobs with parsley butter. • Bring lamb, cheesy potatoes, greens and corn to the table. • Serve with mint sauce. Enjoy!