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.
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Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
Potato
1 packet
Baby Rainbow Carrots
1
Parsnip
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
parsley
2 packet
Slivered Almonds
(Contains Almond; )
1 packet
berry compote
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
• 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 over 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 potatoes 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 in the oven 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 warmed 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. • Drizzle red wine gravy over lamb. • Garnish with roasted almonds and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the parsley and nuts. Enjoy!