Lamb Rump & Baby Potato Dauphinoise
with Red Wine Jus & Green Bean 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
Baby Potatoes
Garlic
1
Cream
(Contains Milk; )
1
Dijon Mustard
(Contains Sulphites; )
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Green beans
1
Red Onion
1
Thyme
1
Lamb rump
1
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
baby leaves
1
Slivered Almonds
(Contains Almond; )
Not included in your delivery
1
olive oil
Nutrition Values
Cooking Steps
• 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.
• Meanwhile, trim green beans. Thinly slice onion (see ingredients). Pick thyme leaves. • 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.
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 snugly so they stay upright). Season with salt and pepper. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle over thyme and cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the potatoes can be easily pierced with a fork, 10-12 minutes.
• Transfer lamb, 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: The meat will keep cooking as it rests!
• Meanwhile, wash and dry frying pan and return to a medium-high heat with a drizzle of olive oil. Cook green beans, until tender, 4-6 minutes. • Transfer to a large bowl and allow to slightly cool. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion 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, with a drizzle of vinegar and olive oil. Toss to coat and season to taste. • Slice lamb rump. • Divide lamb rump, baby potato dauphinoise and green bean kale salad between plates. • Garnish salad with slivered almonds. Serve lamb with red wine jus. Enjoy!