Lamb Rump & Baby Potato Dauphinoise
with Red Wine Jus & Asparagus Kale Salad
Celebrate the season with a succulent lamb rump, served alongside rich, creamy baby potato dauphinoise and a luscious red wine jus. Paired with a vibrant green bean and kale salad, this festive dish is the perfect blend of indulgence and holiday cheer!
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 packet
Baby Potatoes
2 clove
Garlic
½ packet
Cream
(Contains Milk; )
1 packet
Dijon Mustard
(Contains Sulphites; )
1 sachet
Vegetable Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bunch
asparagus
½
Onion
2 sprig
rosemary
1 packet
lamb rump
1 packet
Slivered Almonds
(Contains Almond; )
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
baby kale
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below). • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. • Cut baby potatoes into 0.5cm-thick rounds. • Thinly slice garlic. • Cook potato in the boiling water over high heat, until just tender, 4-6 minutes. Drain potato. • In a small bowl, combine cream (see ingredients), Dijon mustard, vegetable stock powder, grated Parmesan cheese, shredded Cheddar cheese and a pinch of salt and pepper. Set aside.
• Meanwhile, trim end of asparagus. Thinly slice onion (see ingredients). Pick rosemary leaves (see ingredients), then finely chop. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb 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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Arrange sliced potato and garlic standing upright in a small baking dish (they should fit snuggly so they stay upright). Season with salt and pepper. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with rosemary and cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potatoes to the oven. Bake until golden and easily pierced with a fork, 10-12 minutes.
• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. • Meanwhile, wash and dry the frying pan, then return to medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
TIP: The meat will keep cooking as it rests!
• Return pan to medium-high heat with a drizzle of olive oil. Cook asparagus, until tender, 5-6 minutes Add a dash of water to pan to help asaparagus cook. Transfer to a large bowl and allow to cool slightly. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 4-5 minutes. • Remove pan from heat, then stir in red wine jus and a splash of water. Season to taste.
• Add baby kale to the green beans, along with a drizzle of vinegar and olive oil. Toss to coat and season to taste. • Slice lamb. • Divide lamb rump, baby potato dauphinoise and asparagus kale salad between plates. • Garnish salad with toasted almonds. Spoon onion red wine jus over lamb to serve. Enjoy!