This simple yet sumptuous dish is absolute decadence from start to finish. From the rich lamb ragu infused with rosemary to the creamy mash and delightful garlic greens. Don't be too surprised if the bowls are left licked clean!
Unfortunately, this week's green beans were in short supply, so we've replaced them with broccoli. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
crushed & sieved tomatoes
vegetable stock powder
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, the salt and butter to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the potato is cooking, finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves (see ingredients list). Thinly slice the brown onion. Grate the carrot (unpeeled). Cut the broccoli (see ingredients list) into small florets, then roughly chop the stalk.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a splash of water and cook until tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the baby spinach leaves and cook until just wilted, 2 minutes. Transfer to a bowl and season with salt and pepper to taste. Cover to keep warm.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring regularly, until softened, 4-5 minutes. Add the lamb mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Add the tomato paste, rosemary and the remaining garlic and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes, water and vegetable stock and stir to combine.
Bring the sauce to the boil, then reduce the heat to medium-low and simmer until thickened, 4-5 minutes. Season to taste with salt and pepper.
TIP: If the sauce is too thick, stir through a dash of water.
Divide the mashed potato, garlic greens and rosemary lamb ragu between plates. Spoon over any remaining sauce from the pan.