Lamb with Parmesan Cauliflower
& Potato Roasties
The HelloFresh take on lamb roast is a winning meal with a modern twist. We’ve kept the lamb leg steaks simple to let the flavour of the quality meat shine, but we’ve added cheese and texture to the accompanying vegetables that we know you’ll love.
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
200 g
potatoes
1 portion
cauliflower
1 block
Parmesan cheese
(Contains Milk;)
2
lamb leg steaks
1 bag
rocket leaves
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 1 cm cubes (unpeeled) and the cauliflower into small florets. Finely grate the Parmesan cheese and wash the rocket leaves.
Place the potato in a large saucepan and cover with water. Bring to the boil and cook for 10 minutes, or until par-cooked. Drain and return the potato to the same saucepan (off the heat). To prepare the vegetables for the oven, add the cauliflower, olive oil, Parmesan cheese and salt and pepper to the saucepan with the potato. Toss to coat well. Transfer the mixture to a lined oven tray. Cook in the oven for 30 minutes, or until golden and crispy.
In the last 10 minutes of the vegetable cooking time heat a medium frying pan over a medium-high heat. (Make sure it’s nice and hot before you add the lamb). Season the lamb leg steaks with salt and pepper. Add the lamb to the hot pan. Cook for 2 minutes on each side for medium rare, or until cooked to your liking. Remove the lamb from the pan, transfer to a plate and cover with foil. Rest for 5 minutes and then cut the lamb into 1 cm thick slices.
To serve, divide the lamb and vegetables between plates. Serve with the rocket leaves drizzled with a little olive oil. Enjoy!