Luxe Beef Rump & Rosemary Potatoes
with Cheesy Baked Cauliflower & Peppercorn Gravy
We’re pairing our tender beef rump with a delightful peppercorn sauce, which will soak into the 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 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 sachet
Nan's Special Seasoning
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
300 g
Beef Rump
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1 sachet
Chicken-Style Stock Powder
1
Asparagus
2
Garlic
1
Cauliflower
1 sachet
Gravy Granules
(Contains: Wheat, Gluten; )
Not included in your delivery
½ cup
water
¼ tsp
pepper
Nutrition Values
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a criss-cross pattern and season on all sides. • Place the lamb, fat-side down, in a large frying pan (no need for oil). Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase the heat to high and sear the lamb rump 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.
• While potatoes are roasting, 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 the spice mixture over the lamb. • Roast the 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. 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 cream and chicken-style stock powder 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 cauliflower is baking, trim the ends of asparagus. Finely chop garlic. • Wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. • Cook asparagus until softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Season, transfer to a plate and cover to keep warm.• In a medium heatproof bowl, combine gravy granules, pepper and the boiling water, whisking, until smooth, 1 minute.
• Slice the roast lamb. • Divide lamb, rosemary roasted potatoes, cheesy baked cauliflower and sautéed asparagus between plates. • Spoon over the peppercorn gravy to serve. Enjoy!
