Seared Lamb Rump & Parsnip Mash
with Creamy Honey Mustard Sauce
- Milk
- Sulphites
What's the secret to moist, tender and extra-tasty lamb? Use a cut with the cap of fat still on, so the meat stays juicy while roasting. Bring extra flavour with a creamy honey mustard sauce, plus some parsnip mash and you've got a restaurant-quality dish made by yours truly.
Ingredients
2
potato
1
parsnip
1 bag
green beans
1
carrot
½ bottle
cream
(Contains: Milk)
½ packet
wholegrain mustard
(Contains: Sulphites)
1 packet
lamb rump
3 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
2.5 tbs
milk
(Contains: Milk)
¼ tsp
salt
1 tsp
honey
Nutrition
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Lightly score the lamb fat in a 1cm criss-cross pattern, then season with salt and pepper. Place the lamb, fat-side down, in a large frying pan. Place the frying pan over a medium heat and cook the lamb, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, peel the potato and cut into large chunks. Peel the parsnip and cut into small chunks. Trim the green beans. Cut the carrot into thin sticks. Finely chop the garlic. Transfer the lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest.
TIP: The lamb will keep cooking as it rests!
Cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. Drain the potato and parsnip, then return to the saucepan. Add the butter, milk and the salt, then season with pepper. Mash until smooth. Cover to keep warm.
While the potato and parsnip are cooking, return the frying pan to a medium-high heat. Cook the green beans and carrot with a splash of water, tossing, until tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season to taste. Transfer to a plate.
Return the frying pan to a medium heat (no need to wash out the pan!). Cook the remaining garlic until fragrant, 1 minute. Add the longlife cream, wholegrain mustard (see ingredients) and honey and cook, stirring, until slightly thickened, 1-2 minutes. Season to taste.
TIP: Add less mustard if you're not a fan.
Slice the lamb rump and season to taste. Divide the lamb, parsnip mash and veggies between plates. Drizzle with the creamy honey mustard sauce.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lamb rump was tender and full of flavour, and the honey mustard sauce was a highlight for many; the parsnip mash added a welcome depth to the potato base.
- Ease of prep: The pan-to-oven cooking method was straightforward and produced reliably good results, though some reviewers noted the vegetables can be ready before the lamb if cooking times run long.
- Suggestions: Keep the vegetables warm separately if the lamb needs extra time in the oven; one reviewer added thyme to the sauce with the garlic and found it a great addition.
- Next-day meals: One reviewer used leftover lamb rump in cold sandwiches the following day and found it worked very well.
