Treat yourself with this tender and moist lamb that’s been gently wrapped by salty prosciutto. Following closely behind on the theme of decadence, there’s a rich peppercorn-hollandaise sauce and creamy mash to soak it up. Kick your feet up, because it’s time to dig into a restaurant-quality dish in the comfort of your own home.
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 rainbow carrots
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Trim the baby broccoli and green beans. Trim the green tops from the baby rainbow carrots, scrub them clean and halve lengthways. Place carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
While the carrots are roasting, bring a medium saucepan of salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. Add the butter, milk, grated Parmesan cheese and a generous pinch of salt, then mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
While the potato is cooking, lay 2-3 slices of prosciutto, slightly overlapping on their long sides, on a second lined oven tray. Place one piece of lamb shortloin across the prosciutto. Wrap the prosciutto around the lamb and place seam-side down on the oven tray. Repeat with the remaining lamb and prosciutto. When the carrots have 10 minutes cook time remaining, roast the lamb for 7-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
While the lamb is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and green beans, tossing, until tender, 4-5 minutes. Add the garlic and flaked almonds and cook, stirring, until fragrant, 1 minute. Transfer to the serving plates.
TIP: Add a dash of water to the pan to help speed up the veggie cooking process.
Lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Wipe out the frying pan, then return to a medium heat, add the crushed peppercorns, Hollandaise and a splash of water and cook until fragrant and thickened slightly, 1 minute.
Slice the prosciutto-wrapped lamb. Divide the Parmesan mash and roasted carrots between the plates of garlic veggies. Top with the lamb. Spoon over the peppercorn-Hollandaise sauce to serve.