Luxe Roast Lamb & Rosemary-Walnut Topping

Name: Luxe Roast Lamb & Rosemary-Walnut Topping with Rainbow Carrots, Mash & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 350 g Lamb rump; 1 packet Baby Rainbow Carrots; 1 packet Walnuts; 1 Garlic; 1 packet Rosemary; 2 packet Potato; 1 sachet Gravy Granules; 1 drizzle olive oil; 40 g butter; 2 tbs milk

with Rainbow Carrots, Mash & Gravy

Julian PaunczUpdated on May 22, 2026

Get tasty recipes from just $6 per serving

Calories

820 kcal

Protein

36.5g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Walnut
Wheat
Gluten
Milk

Elevate your dinner with the elegant flavours of tender roast lamb, finished with a golden rosemary and walnut crust for a delightful crunch. Served alongside baby carrots and a mountain of buttery mash, this sophisticated roast is smothered in a rich gravy for a truly comforting meal that’s sure to be the star of the table.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

350 g

Lamb rump

1 packet

Baby Rainbow Carrots

1 packet

Walnuts

(Contains: Walnut)

Garlic

1 packet

Rosemary

2 packet

Potato

1 sachet

Gravy Granules

(Contains: Wheat, Gluten)

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk)

2 tbs

milk

(Contains: Milk)

Nutrition

Energy (kJ)3430 kJ

Calories820 kcal

Fat53.8 g

of which saturates26.9 g

Carbohydrate26 g

of which sugars12 g

Dietary Fibre6.1 g

Protein36.5 g

Cholesterol102 mg

Sodium541 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.

You will need

•Large Frying Pan

•Stor kastrull

Cooking Steps

PDF

Preheat oven to 220°C/200°C fan-forced. Lightly score lamb 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.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

Preheat oven to 220°C/200°C fan-forced. Trim green tops from baby rainbow carrots and scrub carrots clean.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Roast until golden and tender, 20-25 minutes.

Transfer lamb, fat-side up, to a second lined oven tray.
Roast for 15-20 minutes for medium or until cooked to your liking.
Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rest

Meanwhile, boil kettle.
Roughly chop walnuts. Finely chop garlic. Pick and finely chop rosemary.
Peel potato and cut into large chunks.
Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
Cook potato 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.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook rosemary, walnuts and garlic, stirring, until warm and fragrant, 2-3 minutes. Season with salt and pepper.
Just before serving, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.