Rosemary & Caramelised Onion Lamb Leg
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
2
sweet potato
2 clove
garlic
2 sprig
rosemary
1 packet
onion chutney
1 bag
green beans
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 bunch
Dutch Carrots
1 packet
Butterflied Lamb
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, trim green tops from Dutch carrots and scrub them clean. • Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 15-20 minutes.
• While carrots are roasting, finely chop garlic. Pick rosemary leaves and finely chop. • In a medium bowl, combine garlic, rosemary, onion chutney, the balsamic vinegar and a drizzle of olive oil. • Season butterflied lamb leg on both sides. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook lamb until browned, 2 minutes each side.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily!
• Transfer lamb to a third lined oven tray. Spoon caramelised onion mixture over lamb. • Roast for 6-10 minutes (depending on thickness) for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 5 minutes (the lamb will keep cooking as it rests!).
TIP: If your oven only has two shelves, add the lamb to the tray with the Dutch carrots.
• While lamb is resting, trim green beans. • Wipe out 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 lamb. • Divide rosemary and caramelised onion lamb, roast veggies and green beans between plates. Spoon over any juices from the tray. • Crumble over fetta cubes. Garnish with slivered almonds (see ingredients) to serve. Enjoy!