English Lamb Roast & Peppercorn Sauce
with Rosemary Potatoes & Cheesy Baked Cauliflower
A roast lamb is a signature when it comes to a classic English roast dinner. We’ve paired ours with a delightful peppercorn sauce, which will soak into the tender meat as it's served. With oven-roasted spuds and a creamy cauliflower bake, sitting down to enjoy this dish will be the most satisfying part of your day - we guarantee it!
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
lamb rump
1 sprig
rosemary
2
potato
1
courgette
2 clove
garlic
½ packet
black peppercorns
1 sachet
Nan's Special Seasoning
1 portion
cauliflower
1 sachet
Chicken-Style Stock Powder
1 bottle
cream
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
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, then season on all sides. • Place lamb, fat-side down, in a large frying pan (no need for oil). Place the pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase the heat to high and sear 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, pick rosemary leaves and finely chop. • Cut potato into bite-sized chunks. Place rosemary and potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 25-30 minutes. • Meanwhile, cut courgette into batons. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar or in the sachet using a rolling pin. Set aside.
• Transfer the lamb, fat-side up, to a second lined oven tray. • In a small bowl, combine Nan's special seasoning and a splash of water. Use the back of a spoon to spread spice mixture over lamb. • Roast the lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, bring a medium saucepan of salted water to the boil. • Cut cauliflower into small florets. • Cook cauliflower in the boiling water until tender, 3-4 minutes. • Meanwhile, combine chicken-style stock powder and 1/2 the cream in a medium bowl. • Drain cauliflower, then transfer to a baking dish and pour over the creamy sauce. Sprinkle over shredded Cheddar cheese and bake on the top oven rack until golden and bubbling, 10-12 minutes.
• While the cauliflower is baking, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook courgette until softened, 3-4 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper, transfer to a plate and cover to keep warm. • Return the frying pan to medium-low heat, then add crushed peppercorns and remaining garlic, stirring, until fragrant, 30 seconds. • Add remaining cream and a pinch of salt, stirring until combined. Simmer until slightly reduced, 1-2 minutes. Season to taste.
• Slice English lamb roast. • Divide lamb, rosemary potatoes, cheesy baked cauliflower and sautéed courgette between plates. • Spoon over peppercorn sauce to serve
