Lamb Rump & Parsnip Mash
with Roasted Veggies & Lemony Sauce
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting, then drizzle over a lemon-infused sauce for a subtle boost of citrus. Bring extra colour and flavour with an array of roasted veggies, plus creamy parsnip mash and you've got a restaurant-quality dish made by yours truly!
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Ingredients
1 packet
lamb rump
1
onion
1
carrot
1 sachet
Rustic Herb Spice Blend
½ bag
parsley
½
lemon
2
potato
1
parsnip
½ sachet
beef-style stock powder
1 bag
Brussels sprouts
2 clove
garlic
Not included in your delivery
1
olive oil
2 tbs
milk
(Contains Milk; )
¼ cup
water
20 g
butter (for the mash)
(Contains Milk; )
¼ tsp
salt
40 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat on the lamb rump in a 1cm criss-cross pattern. Season the lamb all over with the beef-style stock powder (see ingredients) and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to high, then sear the lamb rump on all sides for 30 seconds. Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven and cover with foil to rest for 10 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
TIP: The meat will keep cooking as it rests!
While the lamb is cooking, bring a medium saucepan of lightly salted water to the boil. Cut the red onion into wedges. Cut the carrot into bite-sized chunks. Cut the Brussels sprouts in half. Place the onion, carrot and Brussels sprouts on a second lined oven tray, drizzle with olive oil and sprinkle with the rustic herb spice blend. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: The Brussels sprouts may char slightly when roasting, this adds to the flavour!
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges. Peel the potato and parsnip. Cut the potato into large chunks. Cut the parsnip into small chunks.
Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. Drain the potato and parsnip and set aside. Return the saucepan to a medium-high heat with a drizzle of olive oil and the butter(for the mash). Cook 1/2 the garlic, stirring, until fragrant, 1 minute. Remove from the heat. Return the potato and parsnip to the pan, then add the milk and the salt and mash until smooth. Set aside and cover to keep warm.
While the lamb is resting, wipe out the frying pan and return to a medium-low heat. Cook the butter (for the sauce), lemon zest, remaining garlic and a splash of water until fragrant, 1-2 minutes. Remove from the heat, then add a squeeze of lemon juice. Season to taste, then stir through any lamb resting juices.
Roughly chop the parsley leaves (see ingredients). Slice the lamb rump. Divide the lamb, parsnip mash and roasted veggies between plates. Spoon over the lemony sauce and garnish with the parsley.