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Rosemary & Caramelised Onion Lamb Leg
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Rosemary & Caramelised Onion Lamb Leg

Rosemary & Caramelised Onion Lamb Leg

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


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 Time30 minutes


Serving amount


sweet potato

2 clove


2 sprig


1 packet

onion chutney

1 bag

green beans

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

slivered almonds

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

1 bunch

Dutch Carrots

1 packet

Butterflied Lamb

Not included in your delivery

olive oil

1 tbs

balsamic vinegar


Nutritional Values

Energy (kJ)2722 kJ
Fat28.9 g
of which saturates8.1 g
Carbohydrate44.7 g
of which sugars25.1 g
Protein52.9 g
Sodium470 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.


• Meanwhile, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.


• While carrots are roasting, finely chop garlic. Pick rosemary leaves and finely chop. • In a medium bowl, combine garlic, rosemary, onion chutney, the balsamic vinegar and a drizzle of olive oil. • 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.

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


• Transfer lamb to a third lined oven tray. Spoon caramelised onion mixture over lamb. • 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 (the lamb will keep cooking as it rests!).

TIP: If your oven only has two shelves, add the lamb to the tray with the Dutch carrots.


• While lamb is resting, trim green beans. • Wipe out 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 lamb. • Divide rosemary and caramelised onion lamb, roast veggies and green beans between plates. Spoon over any juices from the tray. • Crumble over fetta cubes. Garnish with slivered almonds (see ingredients) to serve. Enjoy!