Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad
with Lamington-Style Chocolate Brownies for Dessert
Roast a tender and succulent lamb rump that's just right for a gourmet-style dinner. With all the flavour of traditional roast lamb, plus herby potatoes and sautéed greens, it's sure to have you feeling satisfied with every delicious mouthful. And the best meals end with a sweet treat, so we've included lamington-style chocolate brownies for dessert!
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
1 packet
lamb rump
2
potato
1 bunch
rosemary
1 tub
Dijon mustard
1
zucchini
1 bunch
dill
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
2 clove
garlic
1 bag
spinach & rocket mix
1 block
fetta cheese
(Contains Milk;)
1 packet
basil pesto
(Contains Milk;)
1 packet
chocolate brownie mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
shredded coconut
(Contains Sulphites;)
1 punnet
strawberries
1 packet
thickened cream
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper 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 an oven tray lined with baking paper. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is in the pan, cut the potato (unpeeled) into 2cm chunks. Place on a second oven tray lined with baking paper. Add a drizzle of olive oil and season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. Pick and finely chop the rosemary leaves. In a small bowl, combine the Dijon mustard, rosemary and a good drizzle of olive oil, then season with salt and pepper.
Use the back of a spoon to spread the Dijon herb mixture 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 for 10 minutes. TIP: The meat will keep cooking as it rests!
While the lamb is in the oven, thinly slice the zucchini. Roughly chop the dill. Roughly chop the roasted almonds. Finely chop the garlic.
Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the zucchini, stirring, until golden, 4-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and add the spinach and rocket mix, then toss to combine. In a medium bowl, combine the potato, dill, almonds and fetta.
Slice the Dijon and herb crusted lamb rump and divide between plates. Serve with the sautéed zucchini salad and dill fetta potatoes. Spoon the basil pesto over the lamb.