Easter Rosemary & Garlic Lamb with Dauphinoise Potatoes
with Chocolate Brownies for Dessert
Roast a tender and succulent lamb rump that's just right for a small gathering. With all the flavour of traditional roast lamb, plus a decadent potato bake on the side, this meal includes everything you need for a special occasion dinner. And the best meals end with a sweet treat, so we've included double chocolate brownies for dessert!
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
2 unit
potatoes
4 clove
garlic
1 bunch
rosemary
1 bunch
Baby Rainbow Carrots
½ bottle
Pure Cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
lamb rump
1 bag
green beans
1 packet
chocolate brownie mix
(Contains Gluten; May be present Soy, Sesame, Peanut, Tree Nuts, Milk. )
1 packet
dark chocolate chunks
(Contains Soy; May be present Milk. )
1 packet
Mini White Chocolate Chips
(Contains Milk, Soy; May be present Peanut, Sesame, Sulphites, Almond, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
2.5 tbs
milk
(Contains Milk; )
150 g
butter
(Contains Milk; )
3 unit
eggs
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) as thinly as possible into rounds. Finely chop 1/2 the garlic (or use a garlic press). Thinly slice the remaining garlic. Cut the rosemary into 2cm-long sprigs. Scrub the baby rainbow carrots and trim the green tops.
In a small baking dish, place the potato slices, finely chopped garlic, pure cream (see ingredients list), milk, a pinch of salt and pepper and the chicken stock. Gently toss to coat, then arrange the potato slices so they sit flat. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then return to the oven and bake until golden and the centre can be easily pierced with a knife, a further 10 minutes.
While the potato is baking, lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Remove the fat from the pan. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
Use a small, sharp knife to make 8 slits all over the lamb rump and push the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Arrange the baby rainbow carrots around the lamb, drizzle with olive oil and season with salt and pepper. Roast the lamb and carrots on the top oven rack for 15-20 minutes for medium, or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the lamb is resting, trim the green beans. Wash the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with a pinch of salt and pepper.
Thinly slice the lamb. Divide the rosemary and garlic lamb, dauphinoise potatoes, baby rainbow carrots and green beans between plates.