English Lamb Roast & Peppercorn Sauce
with Rosemary Potatoes & Cheesy Baked Cauliflower
A roast lamb is a signature when it comes to a classic English roast dinner. We’ve paired ours with a delightful peppercorn sauce, which will soak into the tender meat as it's served. With oven-roasted spuds and a creamy cauliflower bake, sitting down to enjoy this dish will be the most satisfying part of your day - we guarantee it!
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
lamb rump
1 sprig
rosemary
2
potato
1 portion
cauliflower
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 bunch
asparagus
1 sachet
Nan's Special Seasoning
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 clove
garlic
1 packet
Peppercorn Sauce
(Contains Milk, Soy; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern and season on all sides. Place the lamb, fat-side down, in a large frying pan (no need for oil). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, pick the rosemary leaves and finely chop. Cut the potato into bite-sized chunks. Place the rosemary and potato 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.
While the potatoes are roasting, transfer the lamb, fat-side up, to a second lined oven tray. In a small bowl, combine Nan's special seasoning and a splash of water. Use the back of a spoon to spread the spice mixture over the lamb. Roast the lamb 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 lamb will keep cooking as it rests!
While the lamb is roasting, bring a medium saucepan of salted water to the boil. Cut the cauliflower into small florets. Cook the cauliflower in the boiling water until tender, 3-4 minutes. Meanwhile, combine the longlife cream (see ingredients) and chicken-style stock powder in a medium bowl. Drain the cauliflower, then transfer to a baking dish and pour over the creamy sauce. Sprinkle over the shredded Cheddar cheese and bake on the top oven rack until golden and bubbling, 10-12 minutes.
While the cauliflower is baking, trim the ends of the asparagus. Finely chop the garlic. Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the asparagus until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Season, transfer to a plate and cover to keep warm. Return the frying pan to a medium-high heat, then add the peppercorn sauce with a splash of water and cook until heated through, 1-2 minutes.
TIP: Add a splash more water if the sauce looks too thick.
Slice the roast lamb. Divide the lamb, rosemary roasted potatoes, cheesy baked cauliflower and sautéed asparagus between plates. Spoon over the peppercorn sauce to serve.