Almond-Crusted Lamb Leg & Potato Puree
with Rosemary Dutch Carrots & Onion Glaze
Succulent almond-crusted lamb coupled with sweet baby carrots, creamy mash and steamed baby broccoli, sit pretty together in this elegant dinner. For the finishing touch, whip up an irresistible caramelised onion glaze - never has a combination been so right!
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Ingredients
1 bunch
Dutch Carrots
2 sprig
rosemary
2
potato
1 bunch
baby broccoli
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
butterflied lamb leg
1 packet
Dijon mustard
1 packet
onion chutney
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
1 tbs
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Trim green tops from Dutch carrots and scrub them clean. • Pick and finely chop rosemary leaves. • Place carrots on a lined oven tray. Drizzle with olive oil, sprinkle over half the rosemary, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.
• Meanwhile, peel and cut potato into large chunks. • Trim baby broccoli and slice any thicker stems in half lengthways. • Roughly chop flaked almonds. • In a small bowl, combine flaked almonds, remaining rosemary and a pinch of salt. • Boil the kettle.
• Season butterflied lamb leg all over. • In a large frying pan, heat a drizzle of olive oil over high heat. Sear lamb until browned, 2 minutes each side. • Transfer lamb to a second lined oven tray and spread over the Dijon mustard. Spoon over alomnd mixture, gently pressing so it sticks. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from the oven and set aside to rest for 5 minutes.
TIP: The lamb will keep cooking as it rests!
• While lamb is roasting, half-fill a medium saucepan with boiling water. Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • In last 8 minutes of cook time, place a colander or steamer basket on top and add baby broccoli. Cover and steam until broccoli is tender and potatoes can be easily pierced with a fork. • Transfer baby broccoli to a bowl. Season. • Drain potatoes and return to saucepan. Add the butter and the milk to potato and season generously with salt. Mash until smooth.
• Meanwhile, wipe out frying pan and return to medium heat with a drizzle of olive oil. • Cook onion chutney, the water and a pinch of salt, stirring, until heated through, 2 minutes. • Add any lamb resting juices, stirring to combine.
• Slice almond-crusted lamb leg. • Divide lamb, mash, rosemary Dutch carrots and baby broccoli between plates. • Drizzle over onion glaze to serve. Enjoy!