Spring lamb with pumpkin & parsnip mash

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

Ingredients for two people

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!

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