Chimichurri Seared Lamb & Smashed Chat Potatoes
with Semi-Dried Tomato, Olive & Fetta Medley
Take a break from the ordinary and make something special for dinner. Herbaceous chimichurri pairs perfectly with the tender roast lamb, while garlicky potatoes and Mediterranean-style veggies round out the feast.
The recent harsh weather conditions have impacted the zucchinis grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.
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.
Ingredients
400 g
Chat Potatoes
3 clove
garlic
1 packet
lamb rump
1
zucchini
1 bag
parsley
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
green olives
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1
pear
1 bag
rocket leaves
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
chimichurri sauce
(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Preheat the oven to 220°C/200°C fan-forced. Halve the chat potatoes. Cook in the boiling water until just tender, 12-15 minutes. Meanwhile, finely chop the garlic. In a small bowl, add the butter and 1/2 the garlic and microwave in 10 second bursts or until melted. Stir to combine. Drain the potatoes then place, cut-side down, on a lined oven tray. Using a small bowl with a flat base, crush the potatoes until roughly 1cm thick. Drizzle with the garlic butter. Season with salt and pepper. Drizzle with olive oil if needed. Bake until golden, 20-25 minutes.
While the potatoes are cooking, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a second lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
In a small bowl, combine the remaining garlic and a drizzle of olive oil and season. Spoon the garlic oil over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest.
TIP: The meat will keep cooking as it rests!
While the lamb is roasting, slice the zucchini into rounds. Roughly chop the parsley. Wipe out the frying pan and return to a medium-high heat. Cook the zucchini until tender, 4-5 minutes. Transfer to a medium bowl. Add the parsley, semi-dried tomatoes, fetta cubes, green olives and a drizzle of white wine vinegar. Season.
Roughly chop the walnuts. Thinly slice the pear. In a second medium bowl, combine the walnuts, pear, rocket leaves and shaved Parmesan cheese. Drizzle with olive oil and the balsamic glaze. Toss to combine. Season.
Slice the lamb rump and spoon over the chimichurri sauce. Serve with the smashed chat potatoes, the semi-dried tomato, olive and fetta medley and the rocket salad.