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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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; )
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; )
½ packet
caster sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Cashew, Pistachio, Almond, Walnut. )
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
Instructions
• 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 carrot and parsnip 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 frying pan and 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.