Rosemary Roast Lamb & Dauphinoise Potatoes
with Sauteed Greens
This tender roast lamb rump is perfect for a special occasion. Serve with a decadent potato bake, plus some simple sautéed greens to balance out the richness and you have a dish that will see everyone requesting seconds.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
potato
4 clove
garlic
1 sprig
rosemary
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
lamb rump
1 bag
green beans
1 bag
Pea Pods
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Thinly slice potato into rounds. Finely chop half the garlic. Cut remaining garlic cloves into four slices. Cut rosemary into 2cm sprigs. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain, then return potato to saucepan.
• Meanwhile, in a medium bowl, combine light cooking cream, finely chopped garlic, chicken-style stock powder and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with shaved Parmesan cheese. Season with pepper. • Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.
• Meanwhile, lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over, then place, fat-side down, in a large frying pan. • Cook lamb over medium heat, undisturbed, until golden, 10-12 minutes. • Increase heat to high. Sear lamb on all sides for 30 seconds. Transfer lamb, fat-side up, to a lined oven tray. Discard fat from frying pan.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Use a sharp knife to make 8 slits across the lamb. Push garlic slices and rosemary sprigs into the slits. Drizzle garlic and rosemary with olive oil to prevent burning. • Roast lamb on top shelf for 15-20 minutes for medium, or until cooked to your liking. • Remove from oven, then cover with foil to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is resting, trim green beans and pea pods. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans and pea pods with a splash of water, tossing, until tender, 4-5 minutes. Season to taste.
TIP: A splash of water will help speed up the cooking process.
• Slice rosemary roast lamb. • Divide lamb, dauphinoise potatoes and sautéed greens between plates. • Spoon any resting juices over the lamb to serve. Enjoy!