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

Rosemary Roast Lamb & Dauphinoise Potatoes

with Sauteed Greens & Mint Sauce

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 40g carbohydrates per serving.

Under 650kcal
Under 40g carbs
Over 30g protein

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



4 clove


2 sprig


1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

butterflied lamb leg

1 bag

green beans

1 bag

Pea Pods

1 packet

mint sauce

(May be present: Milk. )

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2680 kJ
Fat29.3 g
of which saturates15.5 g
Carbohydrate37.8 g
of which sugars17.2 g
Dietary Fibre7.5 g
Protein55.3 g
Sodium797 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 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice potato into rounds. Finely chop garlic. Pick and finely chop rosemary. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain, then return potato to saucepan.


• In a medium bowl, combine light cooking cream, half the 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 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, 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.


• Transfer lamb to a lined oven tray. Drizzle lamb with a drizzle of olive oil and rub with remaining garlic and rosemary. • 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.

TIP: The lamb will keep cooking as it rests!


• While 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, tossing, until tender, 4-5 minutes. Season.


• Slice rosemary roast lamb. • Divide lamb, dauphinoise potatoes and sautéed greens between plates. • Pour mint sauce over lamb to serve. Enjoy!