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Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner
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Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert

This tender roast lamb rump is perfect for a special occasion. Serve with a decadent potato bake, plus some simple sautéed greens to balance out the richness and you have a dish that will see everyone requesting seconds.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:
Milk
Schwefeldioxide und Sulfite

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 Time55 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

4 clove

garlic

2 sprig

rosemary

1 packet

light cooking cream

1 sachet

chicken-style stock powder

1 packet

lamb rump

1 bag

green beans

1 bag

Pea Pods

1 packet

shredded coconut

1 packet

cream cheese

1 packet

mixed berry compote

1 packet

Parmesan cheese

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2615 kJ
Fat30.7 g
of which saturates16 g
Carbohydrate29.5 g
of which sugars9.2 g
Protein56.5 g
Sodium773 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper

Cooking Steps

1
1

• 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 into four slices. Cut rosemary into 2cm sprigs. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain, then return potato to saucepan.

2
2

• Meanwhile, in a medium bowl, combine light cooking cream, finely chopped garlic, chicken-style stock powder and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with shaved Parmesan cheese. Season with pepper. • Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

3
3

• Meanwhile, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over, then place, fat-side down, in a large frying pan. • Place pan over medium heat and cook 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.

4
4

• Use a sharp knife to make 8 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 from oven, then cover with foil to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

5
5

• While the lamb is resting, trim green beans and pea pods. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and pea pods with a splash of water, tossing, until tender, 4-5 minutes. • Season to taste.

6
6

• Slice rosemary roast lamb. • Divide lamb, dauphinoise potatoes and sautéed greens between plates. • Spoon any resting juices over the lamb to serve. Enjoy!

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