Rosemary Roast Lamb & Fetta Chat Potatoes

Name: Rosemary Roast Lamb & Fetta Chat Potatoes with Garden Salad & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 packet lamb rump; 1 packet Chat Potatoes; 2 sprig rosemary; 30 g butter; 1 cucumber; 1 tomato; 1 packet mixed salad leaves; drizzle vinegar (balsamic or white wine); 1 sachet gravy granules; 1 sachet boiling water; 1 packet Fetta Cubes

with Garden Salad & Gravy

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Our lamb rump deserves all the glory it gets and you'll be singing its praises once you drizzle over the rosemary butter and let it roast to perfection in the oven. Paired with a simple salad, an easy gravy and bite-sized chat potatoes, we can confirm that this is no humdrum meal!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Milk

•Gluten

•Soy

•Sulphites

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 packet

Chat Potatoes

2 sprig

rosemary

cucumber

tomato

1 packet

mixed salad leaves

1 sachet

gravy granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

drizzle

vinegar (balsamic or white wine)

1 sachet

boiling water

Nutritional Values

Energy (kJ)2402 kJ

Calories574 kcal

Fat39.5 g

of which saturates19 g

Carbohydrate34.8 g

of which sugars6.8 g

Dietary Fibre6 g

Protein49 g

Sodium738 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• See 'Top Roast Tips' (below left). Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and 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 and sear lamb rump on all sides for 30 seconds.

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

• Meanwhile, halve chat potatoes. Pick rosemary (see ingredients). • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. • While potatoes are roasting, in a small microwave-safe bowl, microwave the butter and rosemary in 10 seconds bursts, until melted. • Transfer lamb, fat-side up, to a second lined oven tray. Drizzle with rosemary butter and roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• When lamb is resting, boil the kettle. Thinly slice cucumber into rounds. Slice tomato into thin wedges. • In a medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil and vinegar. Season. • In a second medium bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and any lamb resting juices, whisking, until smooth, 1 minute.

• Slice lamb. • Divide rosemary roast lamb, chat potatoes and garden salad between plates. Top salad with flaked almonds. • Crumble fetta over the chat potatoes. Pour over gravy to serve. Enjoy!