Seared Lamb Rump & Parsnip Mash
with Creamy Honey Mustard Sauce
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting. Bring extra flavour with a creamy honey mustard sauce, plus some parsnip mash and you've got a restaurant-quality dish made by yours truly.
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
2
potato
1
parsnip
1 bag
green beans
1
carrot
½ bottle
cream
(Contains Milk; )
½ packet
wholegrain mustard
(Contains Sulphites; )
1 packet
lamb rump
3 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2.5 tbs
milk
(Contains Milk; )
¼ tsp
salt
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Lightly score the lamb fat in a 1cm criss-cross pattern, then season with salt and pepper. Place the lamb, fat-side down, in a large frying pan. Place the frying pan over a medium heat and cook the lamb, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Trim the green beans. Cut the carrot into thin sticks. Finely chop the garlic. Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest.
TIP: The lamb will keep cooking as it rests!
Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. Drain the potato and parsnip, then return to the saucepan. Add the butter, milk and the salt, then season with pepper. Mash until smooth. Cover to keep warm.
While the potato and parsnip are cooking, return the frying pan to a medium-high heat. Cook the green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a plate.
Return the frying pan to a medium heat (no need to wash out the pan!). Cook the remaining garlic until fragrant, 1 minute. Add the longlife cream, wholegrain mustard (see ingredients) and honey and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
TIP: Add less mustard if you're not a fan.
Slice the lamb rump and season to taste. Divide the lamb, parsnip mash and veggies between plates. Drizzle with the creamy honey mustard sauce.