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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.

Tags:
Under 650kcal
Under 40g carbs
Over 30g protein
Allergens:
Milk

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
DifficultyEasy

Ingredients

Serving amount

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

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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

Utensils

Medium Pan
Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

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