Tonight’s decadent dinner and dessert combo features a roast lamb rump, indulgent pumpkin gratin and zingy green beans. Don’t fill up too much, you’ll definitely want to leave room for this dessert - it’s a nutty, chocolatey extravaganza that’s too good to be true!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
1
Lamb rump
1
Peeled Pumpkin Pieces
1
Green beans
1
Lemon
1
Red Onion
1
Thyme
1
Cream
(Contains Milk; )
1
Dijon Mustard
(Contains Sulphites; )
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Onion Chutney
(Contains Sulphites; )
1
Rocket leaves
1
peeled pumpkin pieces
1
olive oil
balsamic vinegar
water
• Preheat oven to 220°C/200°C fan-forced. 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. Transfer, 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: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• While lamb is searing, place peeled pumpkin pieces in a baking dish. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.
• While pumpkin is baking, trim green beans. Slice lemon into wedges. Thinly slice onion (see ingredients). Pick thyme leaves. • In a medium bowl, combine longlife cream (see ingredients), dijon mustard, vegetable stock powder, half the thyme leaves and a pinch of salt and pepper.
• Pour cream mixture over baked pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.
• While lamb is resting, wash out and return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Transfer to a medium bowl and allow to cool slightly. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 5-6 minutes. • Reduce heat to medium. Add onion chutney, the balsamic vinegar, water and the remaining thyme leaves and mix well. • Cook until dark and sticky, 3-5 minutes. Season with salt and pepper.
• To bowl with green beans, add rocket leaves and a generous squeeze of lemon juice. Toss to combine and season to taste. • Slice lamb. • Divide Parmesan pumpkin gratin, lamb and lemony green bean salad between plates. Spoon onion sauce over lamb. Serve with any remaining lemon wedges. Enjoy!