Roast Lamb Rump & Feta Potatoes

Name: Roast Lamb Rump & Feta 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 bag Baby Rainbow Carrots; 1 bag baby broccoli; 1 packet pine nuts; 1 packet Onion Chutney; 1 tsp balsamic vinegar; 15 g butter; ¼ packet Cow's Milk Feta; 1 bag parsley

with Nutty Veggies & Caramelised Onion Sauce

Get up to $175 off

A roast lamb rump dinner is getting a makeover with caramelised onion chutney sauce spooned over for a sweet and sticky glaze. The potatoes are putting on a show with a sprinkle of creamy feta and don’t worry, the veggies aren’t being left behind, not when they are accessorised with pine nuts.

Tags:

Kid Friendly

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 bag

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; )

¼ packet

Cow's Milk Feta

(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )

1 bag

parsley

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

15 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3467 kJ

Fat41.2 g

of which saturates21.8 g

Carbohydrate49.3 g

of which sugars23.4 g

Protein43.6 g

Sodium976 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

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

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

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

• Meanwhile, cut 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 lamb, fat-side up, to a second lined oven tray. Spoon garlic-herb mixture over the lamb. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove 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 green tops from baby rainbow carrots and scrub them clean. Halve carrots and baby broccoli lengthways. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook carrots and baby broccoli until tender, 5-6 minutes. • In the last 1-2 minutes of cook time, add pine nuts and cook until golden. Transfer to a plate.

Little cooks: Kids can help clean the carrots.

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

• Slice roast lamb rump. • Divide rump, roasted potatoes and nutty veggies between plates. Crumble feta (see ingredients) over potatoes. • Spoon over caramelised onion sauce. Serve with torn parsley. Enjoy!

Little cooks: Add the finishing touch by tearing over the parsley.