Herby Lamb Rump & Balsamic Kūmara
with Almond-Topped Veg, Feta & Peppercorn Gravy
- Sulphites
- Wheat
- Gluten
- Almond
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
When serving tonight’s herby lamb rump, we recommend balsamic-drizzled potatoes, roasted in the oven to allow the aromatics and flavours to become one. Take it further and pour over a peppercorn gravy for a savoury decadent dish. Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Herb & Mushroom Seasoning
2
Kumara
350 g
Lamb rump
1 packet
Balsamic Glaze
(Contains: Sulphites May be present: Sesame, Fish, Eggs, Soy, Milk)
2
Carrot
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1
Baby Broccoli
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond)
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
Nutrition
You will need
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.
• Increase heat to high and sear 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, in a small bowl, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of salt and pepper.
• Transfer lamb, fat-side up, to a lined oven tray. Spoon over seasoning mixture and roast for 15-20 minutes for medium or until cooked to your liking.
• Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• Meanwhile, cut kūmara into bite-sized chunks.
• Place kūmara on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• Transfer to a serving plate.
• Meanwhile, cut carrot into half-moons.
• Trim baby broccoli (see ingredients), halving any thicker stalks lengthways.
• Finely chop garlic.
• Boil the kettle.
• While the lamb is resting, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until tender, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute. Season to taste and transfer to a serving bowl.
• Wipe out the frying pan, then return to mediumhigh heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
• In a medium heatproof bowl, combine the cracked black pepper, gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Slice lamb.
• Bring everything to the table to serve. Help yourself to some herby lamb rump, roasted kūmara, garlicky veggies and peppercorn gravy.
• Drizzle balsamic glaze and toasted almonds over kūmara to serve. Enjoy!
