Spring lamb with pumpkin & parsnip mash

September 3, 2013
by hellofreshau Uncategorized @au

    Spring into a world of culinary scrumptiousness with this unique and healthy dinner!

    Roast butterflied lamb with pumpkin and parsnip mash

    Ingredients for two people

    2 tbsolive oil
    1lemon, zested & juiced
    2garlic cloves, chopped
    1rosemary, destemmed
    1lamb roast
    300 gpumpkin, peeled & cut into small cubes
    1parsnip, peeled & cut into small cubes
    60 ggreen beans, topped & tailed
    1/2 bunchmint
    1 tspsugar
    30 mlboiling water
    60 mlwhite wine vinegar

    Hellofresh recipe

    For the lamb

    Preheat the oven to 180C. Bring a large pot of salted water to the boil. While the water is coming to the boil you can make the lamb marinade.

    Into a small bowl add the olive oil, lemon zest, half the lemon juice, garlic, and rosemary. Mix together well and then rub the marinade all over the lamb roast. Heat a small pan of high heat and then place the lamb into the pan. Sear the lamb on both sides for 2 minutes to lock in the moisture. Once you have seared both sides of your lamb, transfer the roast to a baking tray and place in the oven for 20-25 minutes. Cooking time will vary depending on your cooking preferences and the thickness of your lamb roast.

    For the mash

    When your water is boiling vigorously, add the pumpkin and parsnip and boil for 10-12 minutes.

    Strain the pumpking and parsnip but reserve the boiling water for the green beans. Mash the pumpkin and parsnip to desired consistency, add a splash of olive oil if you wish, and season well with salt and pepper.

    For the beans

    Blanch the green beans for 2-3 minutes and then strain and leave aside in a small bowl, add a dash of olive oil to the beans along with the remaining lemon juice.

    For the sauce

    Place the chopped mint and the sugar into a small bowl. Add the boiling water and stir until the sugar dissolves. Now add in the vinegar and stir to combine, leave aside.

    To serve

    Remove the lamb roast from the oven and place on a chopping board. Slice the lamb and then divide between plates. Serve the pumpkin and parsnip mash on the side along with the green beans and your beautiful mint sauce. Enjoy!

    To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

    Previous post
    Marrakesh eggplant Marrakesh eggplant
    Next post
    Moroccan chicken with citrus salad Moroccan chicken with citrus salad

    Related posts

    Leave a Reply

    Your email address will not be published.