Saucy Onion Lamb Rump for Dinner
with Dark Chocolate & Peanut Torte for Dessert
Tonight’s decadent dinner and dessert combo features a roast lamb rump, indulgent pumpkin gratin and zingy green beans. Don’t fill up too much, you’ll definitely want to leave room for this dessert - it’s a nutty, chocolatey extravaganza that’s too good to be true!
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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
Ingredients
1
Lamb rump
1
Peeled Pumpkin Pieces
1
Green beans
1
Lemon
1
Red Onion
1
Thyme
1
Cream
(Contains Milk; )
1
Dijon Mustard
(Contains Sulphites; )
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Onion Chutney
(Contains Sulphites; )
1
Rocket leaves
1
peeled pumpkin pieces
Not included in your delivery
1
olive oil
balsamic vinegar
water
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, 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 the heat to high and sear lamb rump on all sides for 30 seconds. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• While lamb is searing, place peeled pumpkin pieces in a baking dish. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.
• While pumpkin is baking, trim green beans. Slice lemon into wedges. Thinly slice onion (see ingredients). Pick thyme leaves. • In a medium bowl, combine longlife cream (see ingredients), dijon mustard, vegetable stock powder, half the thyme leaves and a pinch of salt and pepper.
• Pour cream mixture over baked pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.
• While lamb is resting, wash out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 5-6 minutes. • Reduce heat to medium. Add onion chutney, the balsamic vinegar, water and the remaining thyme leaves and mix well. • Cook until dark and sticky, 3-5 minutes. Season with salt and pepper.
• To bowl with green beans, add rocket leaves and a generous squeeze of lemon juice. Toss to combine and season to taste. • Slice lamb. • Divide Parmesan pumpkin gratin, lamb and lemony green bean salad between plates. Spoon onion sauce over lamb. Serve with any remaining lemon wedges. Enjoy!