Rosemary Lamb Rump & Baby Carrots

Name: Rosemary Lamb Rump & Baby Carrots with Caramelised Onion, Fetta & Almonds
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 packet lamb rump; 2 potato; 1 bag baby carrots; 2 clove garlic; 2 sprig rosemary; 1 packet caramelised onion chutney; 1 tbs balsamic vinegar; 1 bag green beans; 1 packet slivered almonds; 1 packet Fetta Cubes

with Caramelised Onion, Fetta & Almonds

Get up to $200 off!

You better believe it, this gourmet dish also happens to be light in calories. If you want to drink to that, we reckon this recipe deserves to be paired with your favourite red.

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Almond

•Milk

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 Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

1 bag

baby carrots

2 clove

garlic

2 sprig

rosemary

1 packet

caramelised onion chutney

1 bag

green beans

1 packet

slivered almonds

1 packet

Fetta Cubes

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)2587 kJ

Fat26.3 g

of which saturates6.3 g

Carbohydrate37.6 g

of which sugars10.3 g

Protein55.1 g

Sodium2361 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Non-Stick Pan

•Baking Paper

•Baking Tray

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season all over with salt and pepper, then place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the 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 the potato into wedges. Trim the green tops from the baby carrots and scrub them clean. Place the potato and baby 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 the garlic. Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised 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.

While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the 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. Top with the lamb, spooning over any juices from the tray. Crumble over the fetta cubes. Garnish with the slivered almonds to serve.