Roast Lamb Rump & Navarin-Style Sauce
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Roast Lamb Rump & Navarin-Style Sauce

Roast Lamb Rump & Navarin-Style Sauce

with Parsley Baby Potatoes, Rainbow Carrots & Green Beans

A roasted lamb rump is always a crowd-pleaser, cooked to perfection and served with a variety of yummy veg. This one, however, has a little something extra: a rich and savoury French-style sauce, enhanced with herbs and a red wine jus. This perfectly balanced sauce transforms any dish into a culinary delight!


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 Time50 minutes
Cooking Time30 minutes


Serving amount

1 packet

lamb rump

1 packet

Baby Rainbow Carrots

1 packet

baby potatoes

1 packet

green beans

1 packet


1 sachet

vegetable stock powder



2 sprig


2 clove


½ tin

cannellini beans

(Contains Soy; )

1 packet

tomato paste

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 sachet

Chicken-Style Stock Powder

Not included in your delivery

olive oil

40 g


(Contains Milk; )

1 tsp

brown sugar

½ cup



Nutrition Values

Energy (kJ)3778 kJ
Calories903 kcal
Fat31.9 g
of which saturates15.4 g
Carbohydrate69 g
of which sugars20.6 g
Dietary Fibre24.6 g
Protein52 g
Sodium1490 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
Medium Saucepan



• 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.


• Trim green tops from baby rainbow carrots and scrub them 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 rests!


• Meanwhile, boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut baby potatoes into quarters. Trim green beans. Finely chop parsley. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add green beans. • Cover and steam until beans are tender, and potatoes are easily pierced with a fork, for another 7-8 minutes. • Transfer beans to a bowl. Season and cover to keep warm. Drain and return potatoes to saucepan. Add parsley, vegetable stock powder and the butter and toss to combine. Season to taste.


• Meanwhile, thinly slice leek. Pick and finely chop rosemary. Finely chop garlic. Drain and rinse cannellini beans (see ingredients). • Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook leek, until tender, 4-5 minutes. • Add cannellini beans, garlic, rosemary, and tomato paste and cook until fragrant, 1-2 minutes. • Add red wine jus, chicken-style stock powder, the brown sugar and water, and simmer until slightly reduced, 2-3 minutes.


• Slice lamb. • Divide parsley baby potatoes and roast lamb rump between plates. • Top with navarin-style sauce, green beans and roast baby carrots. Enjoy!