Rosemary Roast Lamb & Dauphinoise Potatoes
with Sauteed Greens
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
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
Ingredients
2
potato
4 clove
garlic
2 sprig
rosemary
1 packet
thickened cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
lamb rump
1 bag
green beans
1 bag
Pea Pods
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• 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 boiling water, over high heat, until just tender, 4-6 minutes. Drain, then return potato to saucepan.
• Meanwhile, in a medium bowl, combine thickened 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.
• 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. • Cook lamb over medium heat, 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 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!
• 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.
TIP: A splash of water will help speed up the cooking process.
• Slice rosemary roast lamb. • Divide lamb, dauphinoise potatoes and sautéed greens between plates. • Spoon any resting juices over the lamb to serve. Enjoy!
