Roast Lamb Rump & Crumbly Cheese Potatoes

Name: Roast Lamb Rump & Crumbly Cheese Potatoes with Nutty Veggies & Caramelised Onion Sauce
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 1 packet lamb rump; 1 sachet Garlic & Herb Seasoning; 2 potato; 1 bunch Baby Rainbow Carrots; 1 bag baby broccoli; 1 packet pine nuts; 1 packet Onion Chutney; 1 tsp balsamic vinegar; 15 g butter; 1 packet parsley; 1 packet Greek salad cheese/feta cheese

with Nutty Veggies & Caramelised Onion Sauce

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This tender roast lamb is the ultimate crowd pleaser, and even better with golden potatoes that are scattered with crumbly Greek-style cheese. The nutritious nutty veggies cut the lamb's richness, and the caramelised onion sauce is a finishing treat.

Allergens:

Tree Nuts

•Sulphites

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

Garlic & Herb Seasoning

potato

1 bunch

Baby Rainbow Carrots

1 bag

baby broccoli

1 packet

pine nuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

Onion Chutney

(Contains: Sulphites; )

1 packet

parsley

1 packet

Greek salad cheese/feta cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

15 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3519 kJ

Fat42.5 g

of which saturates22.6 g

Carbohydrate49.2 g

of which sugars23.4 g

Protein44.9 g

Sodium980 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a criss-cross pattern. Place the lamb, fat-side down, in a large frying pan (no need for oil!). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Meanwhile, combine the garlic & herb seasoning and a drizzle of olive oil in a small bowl.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

While the lamb is cooking, cut the potato into bite-sized chunks, then place 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.

Transfer the lamb, fat-side up, to a second lined oven tray. Spoon the garlic-herb mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.

TIP: The lamb will keep cooking as it rests!

Trim the green tops from the baby rainbow carrots and scrub them clean. Halve the carrots lengthways. Trim the baby broccoli and halve lengthways. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the carrots and broccoli until tender, 5-6 minutes. In the last 1-2 minutes of cook time, add the pine nuts and cook until golden. Transfer to a plate.

Return the frying pan to a medium heat. Cook the onion chutney, the butter and balsamic vinegar with a dash of water until reduced slightly, 1-2 minutes.

Slice the roast lamb rump. Divide the lamb, roasted potatoes and nutty veggies between plates. Crumble the cheese over the potatoes. Serve with the caramelised onion sauce and torn parsley leaves.