Saucy Onion Lamb Rump for Dinner
with Dark Chocolate & Peanut Torte for Dessert
- Milk
- Sulphites
- Eggs
- Gluten
- Soy
- Peanuts
- Peanuts
- Sesame
- Milk
- Soy
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Gluten
- Wheat
Tonight’s decadent dinner and dessert combo features a roast lamb rump, indulgent pumpkin gratin and zingy green beans. Don’t fill up too much, you’ll definitely want to leave room for this dessert - it’s a nutty, chocolatey extravaganza that’s too good to be true! To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
1 packet
Lamb rump
1 packet
peeled pumpkin pieces
1 packet
Green beans
½
Lemon
½
Onion
1 packet
Thyme
½ packet
Cream
(Contains: Milk; )
1 packet
Dijon Mustard
1 sachet
Vegetable Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Rocket leaves
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Peanuts, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Gluten, Peanuts, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
2 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Caramel Sauce
(Contains: Milk; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
¼ cup
water
100 g
butter
(Contains: Milk; )
1 packet
brown sugar
1
egg
(Contains: Eggs; )
Nutrition Values
Utensils
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 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 on all sides for 30 seconds. Transfer, fat-side up, to 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: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is searing, place peeled pumpkin pieces in a baking dish. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.
• While pumpkin is baking, trim green beans. • Slice lemon into wedges. • Thinly slice onion (see ingredients). • Pick thyme leaves. • In a medium bowl, combine cream (see ingredients), Dijon mustard, vegetable stock powder, half the thyme and a pinch of salt and pepper.
• Pour cream mixture over baked pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.
• While lamb is resting, wipe out and return pan to medium-high heat with a drizzle of olive oil. • Cook green beans, tossing, until tender, 4-5 minutes. Transfer to a second medium bowl and allow to cool slightly. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 5-6 minutes. • Reduce heat to medium. Add onion chutney, the balsamic vinegar, water and the remaining thyme and mix well. • Cook until dark and sticky, 3-5 minutes. Season to taste.
• To bowl with green beans, add rocket leaves and a generous squeeze of lemon juice. Toss to combine and season to taste. • Slice lamb. • Divide pumpkin gratin, lamb rump and lemony green bean salad between plates. • Spoon onion sauce over lamb. • Serve with any remaining lemon wedges. Enjoy!
