Lamb Rump & Red Wine Gravy for Dinner
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Lamb Rump & Red Wine Gravy for Dinner

Lamb Rump & Red Wine Gravy for Dinner

with Berry Compote Cheesecake for Dessert

Every lamb rump needs a gravy and this one is extra special with a red wine jus for a richer flavour. The carrots are getting the special treatment too by braising them for that burst of deliciousness every five-star dinner needs.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking Time


Serving amount



1 packet

Baby Rainbow Carrots



1 packet

Lamb rump

1 packet

Red Wine Jus

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

Gravy Granules

(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )

1 packet

roasted almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet


2 packet

Slivered Almonds

(Contains Almond; )

1 packet

berry compote

Not included in your delivery

olive oil

¼ cup

water (for the veggies)

20 g

butter (for the veggies)

(Contains Milk; )

20 g

butter (for the sauce)

(Contains Milk; )

½ cup

boiling water


Nutrition Values

Energy (kJ)3875 kJ
Fat50.2 g
of which saturates25.9 g
Carbohydrate56.1 g
of which sugars31.3 g
Dietary Fibre10.3 g
Protein41.9 g
Sodium766 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Frying Pan
Baking Paper
Baking Tray
Baking Dish



• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Trim green tops from baby rainbow carrots and scrub them clean. Cut parsnip into wedges lengthways. • Score lamb rump fat in a criss-cross pattern and season all around with salt and pepper.


• 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 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.


• Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Add lamb to one side of the tray, and roast for 15-20 minutes for medium or until cooked to your liking. • Remove tray from oven, then transfer lamb to a plate and cover with foil. Allow to rest for 10 minutes. • Return potatoes to the oven and roast until tender, a further 5-10 minutes.

TIP: The lamb will keep cooking as it rests! TIP: If your oven tray is crowded, divide between two trays.


• Meanwhile, place baby carrots, parsnip, the water (for the veggies) and butter (for the veggies) in a baking dish. • Season generously with salt and pepper, then lightly toss to coat. • Braise carrots until tender, 20-25 minutes.


• While the lamb is resting, boil the kettle. • In a microwave-safe bowl, add red wine jus and butter (for the sauce), then microwave in 30 second bursts until warm through. • Add gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), to the bowl, whisking until smooth. Set aside. • Crush roasted almonds in a mortar and pestle, or in their sachet using a rolling pin until resembling fine crumbs.


• Slice the lamb. • Divide lamp rump, roast potatoes and braised veggies between plates. • Pour over red wine gravy. Garnish with roasted almonds and torn parsley to serve. Enjoy!

Little cooks: Add the finishing touch and sprinkle over the parsley and nuts. Enjoy!