Lamb Rump & Red Wine Gravy for Dinner

• 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.