Rosemary Lamb Rump & Caramelised Onion
with Roasted Veggies, Pistachios & Feta
This special occasion dinner uses a handy method of starting the lamb in a cold pan so the outside gets golden, before roasting for the ideal tenderness. Although there’s a bit of prep at the start, you’ll have time to relax while the lamb and veggies are in the oven – set the table, pour your drink of choice or just put your feet up while the flavours mingle into a magic meal.
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
3 unit
potato
1 bunch
Baby Rainbow Carrots
2 clove
garlic
1 bunch
rosemary
1 packet
Caramelised Onion Chutney
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bunch
broccolini
1 block
feta cheese
(Contains Milk; May be present Tree Nuts. )
Not included in your delivery
olive oil
¼ tsp
salt
4 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb rump fat in a 1cm criss-cross pattern. Season the lamb 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, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper and set aside. Discard the fat from the pan.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The lamb will continue cooking in step 4!
While the lamb is cooking, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the baby rainbow carrots. Place the potato and carrots on a second oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the caramelised onion mixture over the fat-side of the lamb on the oven tray.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Place the lamb on the middle oven rack and roast for 15-20 minutes for medium or until cooked to your liking. Remove the tray with the lamb from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the lamb is resting, roughly chop the pistachios and trim the broccolini. Wipe out the frying pan and return to a medium-high heat. Add the pistachios and toast, tossing occasionally, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini with a dash of water. Cook, tossing, until just tender, 5-6 minutes. Season with salt and pepper.
Thinly slice the lamb rump. Divide the roasted veggies and broccolini between plates. Top with the caramelised onion lamb and spoon over the resting juices from the tray. Sprinkle with the toasted pistachios and crumble over the feta.