Rosemary & Caramelised Onion Lamb Rump
with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Gorgeous, tender lamb rump, oozing with a caramelised onion and rosemary marinade, is a total standout in today's gourmet feast. With a side of crispy potato wedges, bright veggies, fetta and almonds, dinnertime has now been made ten times better.
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
1 packet
lamb rump
2
potato
2 clove
garlic
1 sprig
rosemary
1 packet
onion chutney
1 bag
green beans
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
Dutch Carrots
Not included in your delivery
1
olive oil
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb rump fat in a 1cm crisscross pattern. Season all over with salt and pepper, then place, fat-side down, in a medium frying pan. • Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase the heat to high and sear lamb rump on all sides for 30 seconds. • Transfer, fat-side up, to a lined oven tray. Set aside.
TIP: Starting the lamb in a cold pan helps the fat melt without burning!
• While the lamb is cooking in the frying pan, cut potato into wedges. Trim the green tops from the Dutch carrots and scrub them clean. • Place potato and Dutch carrots on a second lined oven tray. Drizzle generously with olive oil, then season. Toss to coat, then roast on the top oven rack until golden and cooked through, 25-30 minutes.
• Finely chop garlic. Pick rosemary leaves and finely chop. • In a small bowl, combine garlic, rosemary, onion chutney, balsamic vinegar and a drizzle of olive oil.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
• Spoon the caramelised onion 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 resting, trim green beans. • Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until just tender, 4-5 minutes. Season to taste.
• Slice the rosemary roast lamb. • Divide the lamb, roast veggies and green beans between plates, spooning over any caramelised onion mixture from the tray. • Crumble over fetta. Garnish with the slivered almonds to serve. Enjoy!