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.
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
potatoes
4 clove
garlic
2 sprig
rosemary
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
Utensils
Instructions
• 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!