Rich Roast Lamb & Parmesan Brussels Sprouts
with Garlic Mash & Honey Roasted Veg
- Milk
- Wheat
- Gluten
Upgrade your dinner with a sophisticated winter roast that delivers all the cosy comfort of a classic Sunday feast. Tender lamb rump is roasted to perfection and served with sweet honey-glazed parsnip and carrot, creamy garlic mash and rich gravy. Finished with crispy Parmesan-crusted Brussels sprouts, this hearty winter spread is guaranteed to impress
Ingredients
350 g
Lamb rump
2 packet
Potato
2
Garlic
1
Carrot
1 packet
Brussels Sprouts
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
½ cup
Boiling water
Nutrition
You will need
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump 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.
• Meanwhile, boil the kettle.
• Peel potato and cut into large chunks. Peel garlic. Slice carrot and parsnip into quarters lengthways. Halve Brussels sprouts.
• Add Brussels sprouts and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-4 minutes. Drain and pat dry with a
paper towel.
• Transfer lamb, fat-side up, to one side of a lined oven tray.
• Place Brussels sprouts on the other side of the oven tray.
• Using the flat base of a bowl, crush Brussels sprouts until about 1cm thick. Drizzle with olive oil and season with salt and pepper. Sprinkle over grated Parmesan cheese.
• Roast for 15-20 minutes for medium done, or until cooked to your liking.
• Remove from oven and let lamb rest for 10 minutes. Transfer Brussels sprouts to a plate and cover to keep warm.
• While the lamb is roasting, place carrot and parsnip on a second lined oven tray. Drizzle with olive oil and the honey, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
- Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt.
- Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
- Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.
• In a medium heatproof bowl, combine gravy granules and the boiling water
(see ingredients), whisking until smooth, 1 minute. Stir through any lamb resting juices. Season to taste.
• Slice lamb.
• Divide roast lamb, Parmesan Brussels sprouts, garlic mash and honey roasted veg between plates. Drizzle over gravy to serve. Enjoy!
