Lamb Rump & Baby Potato Dauphinoise
with Red Wine Jus & Green Bean Kale Salad
Celebrate the season with a succulent lamb rump, served alongside rich, creamy baby potato dauphinoise and a luscious red wine jus. Paired with a vibrant green bean and kale salad, this festive dish is the perfect blend of indulgence and holiday cheer!
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
Vegetable Stock Powder
1
Red Onion
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
350 g
Lamb rump
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Baby Potatoes
1 packet
Green beans
1 sachet
Thyme
1 packet
Cream
(Contains: Milk; )
1 packet
Red Wine Jus
(Contains: Almond, Eggs, Wheat, Gluten, Sesame, Soy, Fish, Milk, May contain traces of allergens; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Baby Leaves
2
Garlic
1 packet
Dijon Mustard
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. • Cut baby potatoes into 0.5cm-thick rounds. Thinly slice garlic. • Cook potato in the boiling water, over high heat, until just tender, 4-6 minutes. Drain potato. • In a small bowl, combine cream (see ingredients), dijon mustard, vegetable stock powder, grated Parmesan cheese, shredded Cheddar cheese and a pinch of salt and pepper.
• Meanwhile, trim green beans. Thinly slice onion (see ingredients). Pick thyme leaves. • Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, 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 the 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.
• Arrange sliced potato and garlic standing upright in a small baking dish (they should fit snugly so they stay upright). Season with salt and pepper. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle over thyme and cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and the potatoes can be easily pierced with a fork, 10-12 minutes.
• Transfer lamb, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• Meanwhile, wash and dry frying pan and return to a medium-high heat with a drizzle of olive oil. Cook green beans, until tender, 4-6 minutes. • Transfer to a large bowl and allow to slightly cool. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion until tender, 4-5 minutes. • Remove pan from heat, then stir in red wine jus and a splash of water. Season to taste.
• Add baby kale to the green beans, with a drizzle of vinegar and olive oil. Toss to coat and season to taste. • Slice lamb rump. • Divide lamb rump, baby potato dauphinoise and green bean kale salad between plates. • Garnish salad with slivered almonds. Serve lamb with red wine jus. Enjoy!
