Roast Lamb Rump & Navarin-Style Sauce
with Parsley Baby Potatoes, Rainbow Carrots & Green Beans
A roasted lamb rump is always a crowd-pleaser, cooked to perfection and served with a variety of yummy veg. This one, however, has a little something extra: a rich and savoury French-style sauce, enhanced with herbs and a red wine jus. This perfectly balanced sauce transforms any dish into a culinary delight!
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 packet
Baby Rainbow Carrots
1 packet
baby potatoes
1 packet
green beans
1 packet
parsley
1 sachet
vegetable stock powder
1
leek
2 sprig
rosemary
2 clove
garlic
½ tin
cannellini beans
(Contains Soy; )
1 packet
tomato paste
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 sachet
Chicken-Style Stock Powder
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan (no need for oil!). • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase the 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.
• Trim green tops from baby rainbow carrots and scrub them clean. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.
• Transfer seared lamb, fat-side up, to a second lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut baby potatoes into quarters. Trim green beans. Finely chop parsley. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add green beans. • Cover and steam until beans are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer beans to a bowl. Season and cover to keep warm. Drain and return potatoes to saucepan. Add parsley, vegetable stock powder and the butter and toss to combine. Season to taste.
• Thinly slice leek. Pick and finely chop rosemary. Finely chop garlic. Drain and rinse cannellini beans (see ingredients). • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, until tender, 4-5 minutes. • Add cannellini beans, garlic, rosemary, and tomato paste and cook until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, the brown sugar and water, and simmer until slightly reduced, 2-3 minutes.
• Slice lamb. • Divide parsley baby potatoes, green beans and roast baby carrots between plates. • Top with roast lamb rump and navarin-style sauce to serve. Enjoy!