Lamb Rump & Red Wine Gravy for Dinner
with Burnt Basque Cheesecake for Dessert
Every lamb rump needs a gravy and this one is extra special with a red wine jus for a richer flavour. The carrots are getting the special treatment too by braising them for that burst deliciousness every five-star dinner needs.
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
1 bag
Baby Rainbow Carrots
1
parsnip
2
potatoes
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
parsley
1 packet
Crushed Macadamias
(Contains Tree Nuts; )
2 packet
cream cheese
(Contains Milk; )
½ packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
1 packet
sour cream
(Contains Milk; )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Passionfruit Lemon Sauce
(Contains Egg, Milk; )
Not included in your delivery
olive oil
½ cup
boiling water
¼ cup
water (for the veggies)
20 g
butter (for the veggies)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Trim green tops from baby rainbow carrots and scrub them clean. Cut parsnip into wedges lengthways. • Score lamb rump fat in a criss-cross pattern and season all over with salt and pepper.
• Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Add lamb to one side of the tray, and roast for 15-20 minutes for medium or until cooked to your liking. • Remove tray from oven, then transfer lamb to a plate and cover with foil. Allow to rest for 10 minutes. • Return potatoes to the oven and roast until tender, a further 5-10 minutes.
TIP: The lamb will keep cooking as it rests! TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place baby carrots, parsnip, the water (for the veggies) and butter (for the veggies) in a baking dish. • Season generously with salt and pepper, then lightly toss to coat. • Braise carrots until tender, 20-25 minutes.
• While the lamb is resting, boil the kettle. • In a medium microwave-safe bowl, add red wine jus and butter (for the sauce), then microwave in 30 second bursts until warmed through. • Add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), to the bowl, whisking until smooth. Set aside. • Wipe out the frying pan, then return to medium-high heat. Toast crushed macadamias, tossing, until golden, 3-4 minutes.
• Slice the lamb. • Divide lamp rump, roast potatoes and braised veggies between plates. • Pour over red wine gravy. Garnish with toasted macadamias and torn parsley to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the parsley and nuts.