Tender Lamb Rump & Mushroom Red Wine Sauce
with Dauphinoise Potatoes & Garlicky Baby Broccoli
Lamb rump is usually served drizzled in a mint sauce, but we dare you to try out this mushroom red wine sauce, decadent and rich. Pair it with dauphinoise potatoes, delicately layer with cream and cheese for the ultimate flavour stack.
We’ve replaced the green beans in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Herb & Mushroom Seasoning
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 bunch
baby broccoli
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 herb & mushroom seasoning, 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 baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 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 baby broccoli between plates. • Top lamb with mushroom red wine sauce to serve. Enjoy!