Tender Lamb Rump & Mushroom Red Wine Sauce
with Dauphinoise Potatoes & Garlicky Green Beans
Lamb rump is usually served drizzled in a mint sauce, but we dare you to try out this mushroom gravy, decadent and rich in earthy tones. Trust us, when it comes to lamb, a mushroom gravy is the new mint sauce.
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 sachet
Aussie Spice Blend
2
potato
3 clove
garlic
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
button mushrooms
1 packet
green beans
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. )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Meanwhile, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Increase heat of the pan to high and sear lamb on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove from the oven, cover with foil and set aside to rest for 10 minutes.
• While the lamb is roasting, bring a medium saucepan of salted water to the boil. Slice potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato, then return to the saucepan. • In a second small bowl, combine cream (see ingredients), chicken-style stock powder, half the garlic and a pinch of salt and pepper. Set aside.
• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potatoes have softened, 14-16 minutes. • Remove foil from dish, then return to the oven. Bake potatoes until golden and the centre can be easily pierced with a fork, a further 10-12 minutes.
• While the potatoes are baking, thinly slice button mushrooms. Trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste. Transfer onto a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. • Add red wine jus and splash of water, then simmer for 1-2 minutes. Season to taste.
• Slice lamb rump. • Divide lamb, dauphinoise potatoes and garlicky green beans between plates. • Top lamb with mushroom red wine sauce to serve. Enjoy!