Rosemary Roast Lamb & Dauphinoise Potatoes
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Rosemary Roast Lamb & Dauphinoise Potatoes

Rosemary Roast Lamb & Dauphinoise Potatoes

with Sautéed Sugar Snap Peas & Baby Broccoli

This tender roast lamb rump is just right for a small gathering. Serve with a decadent potato bake, plus some crisp greens to balance out the richness, and you'll be serving up a meal fit for a special occasion.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Naturally Gluten-Free
Not Suitable for Coeliacs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time55 minutes
Cooking Time


Serving amount



4 clove


2 sprig


1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

lamb rump

1 bag

sugar snap peas

1 bunch

baby broccoli

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery


olive oil


Nutritional Values

Energy (kJ)2890 kJ
Fat36 g
of which saturates16.7 g
Carbohydrate31.3 g
of which sugars8 g
Protein57.8 g
Sodium787 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice potato into rounds. Finely chop 1/2 the garlic. Cut remaining garlic cloves into four slices. Cut rosemary into 2cm sprigs. • Cook potato in the saucepan of boiling water until just tender, 3-4 minutes. Drain, then set aside.


• In a baking dish, combine light cooking cream, finely chopped garlic, chicken-style stock powder and a pinch of salt and pepper. • Arrange potato slices over cream mixture so they sit flat. Gently shake the dish to cover potato with cream mixture. Sprinkle with grated Parmesan cheese. Season with pepper. • Cover with foil, then bake on the middle shelf until potato is softened, 15 minutes. • Remove from oven. Carefully remove foil. Bake until the top is golden and the centre is easily pierced with a fork, a further 10 minutes.


• While the potatoes are baking, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over with salt and pepper, then place, fat-side down, in a large frying pan. • Heat frying pan to medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. • Increase heat to high. Sear lamb on all sides for 30 seconds. Transfer lamb, fat-side up, to a lined oven tray. Discard fat from frying pan.

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


• Use a sharp knife to make eight slits across the lamb. Push garlic slices and rosemary sprigs into the slits. Drizzle garlic and rosemary with olive oil to prevent burning. • Roast lamb on top shelf for 15-20 minutes for medium, or until cooked to your liking. • Remove tray from oven, then cover with foil to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!


• While the lamb is resting, trim sugar snap peas and baby broccoli. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook baby broccoli with a splash of water until slightly tender, 2-3 minutes. Add snap peas and cook until tender, 2-3 minutes. Season to taste.


• Slice rosemary roast lamb. • Divide lamb, dauphinoise potatoes and sautéed green beans and baby broccoli between plates. • Spoon any resting juices over lamb to serve. Enjoy!