This seasonal Easter feast from HelloFresh requires starting meal prep the day beforehand – but it’s well worth the wait, creating an array of tempting dishes that are bound to impress guests.
Serves 4 – 6 people
For the lamb:
1.4kg lamb leg
1.5 tbsp Shawarma seasoning
For the jus:
150g redcurrant jelly
1.50 chicken stock pot
4 tbsp balsamic vinegar
For the dauphinoise potatoes:
1 bunch rosemary, chopped
2 bunches thyme, chopped
2 echalion shallots, sliced
2 garlic cloves, grated
500ml double cream
1 chicken stock pot
1400g red potato, sliced
For the broccoli:
3 packs purple sprouting broccoli
1 echalion shallot, sliced
20g Parmesan, grated
For the carrots:
40g hazelnuts nuts, chopped
30g flat leaf parsley, chopped
0.5 lemon, zested
30g panko breadcrumbs
pinch garlic salt
250g baby parsnip, halved
1 tbsp olive oil
500g chantenay carrots, halved
Method: The night before serving
Make the dauphinoise:
1 Prep the herbs: Preheat the oven to 180 degrees. Pick the rosemary and thyme leaves from their stalks and chop finely (discard the stalks). Tip: To do this quickly, hold a sprig by the tip with finger and thumb of one hand.
2 Then grab just below this with the other and pull down – like stroking a cat’s tail the wrong way! Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the shallot into half moons.
3 Get the cream ready: Pour the milk and cream into a the largest saucepan you have and add the herbs, garlic, shallot, and chicken stock pot. Muddle the stock pot about with a wooden spoon to break it up.
4 Season with a large pinch of salt and a generous grind of black pepper. Tip: HelloFresh recommend adding 2 tsps of flaked sea salt (1 tsp fine salt).
5 Slice the potatoes: Slice the potatoes (no need to peel) as thinly as you can (no wider than 1/2cm slices), adding them to the pan of cream as you go. Tip: It’s important to get each potato into the cream as soon as they’re chopped as they can start to darken in colour if exposed to the air for too long.
6 Infuse the cream: When all of the potatoes are in the pan, bring the mixture up to a simmer and cook until the starch from the potatoes has thickened the cream slightly, 10-15 mins. Taste the cream and add more salt and pepper to taste.
7 Transfer to the oven: Transfer the potatoes to a large ovenproof dish and spread them out so as they are in evenish layers. Pour over the herby, garlicky cream. Tip: The cream should come up to the top layer of potatoes but not over them.
8 Pop the dish on the middle shelf of your oven until the top is golden and the potatoes are soft, 40 mins. Set aside to cool then cover the dauphinoise and put it in the fridge – you’ll reheat it just before serving!
To marinade the lamb:
1 Make the marinade: Line a large baking tray with tin foil. In a small bowl combine 2 tbsp olive oil with 1.5 tbsp spice mix.
2 Prep the meat: Use a sharp knife to stab the lamb all over with inch-deap incisions.
3 Rub it in: Rub the spice mixture all over the lamb leg, pushing it into the incisions. Pop it in the foil-covered tray, cover with clingfilm and put it in the fridge overnight to absorb all those gorgeous flavours.
Method: On the day of serving
1 First, take the lamb out of the fridge and allow it to come to room temperature.
2 Prep the root veggies: Chop the very tops off the baby carrots and parsnips and slice them in half lengthways. Make sure each bit is roughly the same size – some may need to be quartered. Put them on a foil-covered baking tray. Drizzle with oil, season lightly with salt and black pepper. Toss to coat and spread out on the tray.
3 Roast the carrots and parsnips: Preheat your oven to 200 degrees, then put the carrots and parsnips on the middle shelf of your oven. Roast for until soft and caramelising round the edges, 30 mins.
To prep the veg:
1 Prep the broccoli: Chop the bottom 1cm off the purple sprouting broccoli and discard. Halve, peel and then thinly slice the shallot. Set aside ’til needed.
2 Toast the nuts: Toast the hazelnuts in a dry frying pan over a medium-high heat, about 2 mins. Remove from the pan, leave to cool and roughly chop. Don’t worry about the skins – they add rustic texture and flavour.
For the picada:
1 Picada prep: Roughly chop the bunch of parsely, beginning at the leaves end. Stop when you get down to the stems and discard them. Zest the lemon with a fine grater (keep the lemon itself, you’ll need the juice later later). Tip: Just use the very outer zest of the lemon – the yellow bit. Don’t go through to the white pith below or it will make your picada bitter!
2 Make the picada: In a large bowl, combine the chopped toasted hazelnuts, parsley, a large pinch of garlic salt (don’t add it all!), breadcrumbs, 2tbsp olive oil and lemon zest. Stir together and set aside for later. This is the picada to go with the carrots and parsnips!
To roast the lamb:
1 Get the lamb on: Uncover the lamb (throw away whatever you used to cover it) and pop it in the oven at 150 degrees. Roast for 90 mins.
2 Make the jus: To reduce the balsamic, put a small saucepan on medium heat and add the balsamic vinegar. Let it bubble away until reduced by half, 4-5 mins.
3 Add the chicken stock pot and redcurrant jelly and pour in 200ml water. Stir to dissolve the stock pot and jelly.
4 Bring to the boil. Bubble away again until reduced by half, about 5 mins. Tip: Jus shouldn’t be as thick as gravy! Then put a lid on and set aside (you can warm it up before serving!).
5 Take the dauphinoise out of the fridge: After this, take the dauphinoise out of the fridge and set it aside just so you don’t have to cook it from chilled.
6 Rest the lamb: After 90 minutes, remove the lamb from the oven, cover with foil (to retain the heat) and leave it to rest. This ensures you get succulent meat by allowing the juices to settle evenly! Tip: Don’t worry about it getting cold. It will retain it’s heat for a surprisingly long time whilst you eat your starter and finish the veg.
To finish the root veggies and dauphinoise:
1 Reheat the root veggies and dauphinois: put the dauphinoise on the top shelf of your oven and the carrots and parsnips on the middle shelf so both can warm through whilst you eat your starter.
2 To finish the root veggies: When ready, remove from oven, squeeze over lemon juice (1/2 lemon), transfer to a serving dish and scatter over hazelnut picada.
To finish the veg and serve the main course:
1 Cook the broccoli: Heat a splash of olive oil in a wide bottomed pan over medium high heat. When the oil is hot, add the purple sprouting broccoli and shallot. Stir-fry for 3 mins. Season with a pinch of salt and then add 50mls water.
2 Stir to make sure no bits of shallot are stuck to the bottom of the pan then cover with a tight fitting lid or foil. Cook until tender, another 3-5 mins. The transfer to a serving dish and grate on the parmesan.
3 Reheat the jus: Add any juices from the lamb to the jus. Reheat the jus and pour it into a small jug or gravy boat to serve.
4 Carve the lamb: Carve the lamb (or get someone else to do it).
5 Finish the Dauphinoise: Take the Dauphinoise out of the oven at the same time. Check it is warmed through and slice into portions.
6 Reset the oven: Turn the oven right down to 120 degrees – it’s time to serve the lamb! Serve the lamb with the dauphinoise potatoes, carrots and parsnips, broccoli and some jus – enjoy.
Recipe courtesy of HelloFresh. See here for more.