Tender Lamb Rump & Mushroom Gravy

Name: Tender Lamb Rump & Mushroom Gravy with Dauphinoise Potatoes & Garlicky Beans
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet lamb rump; 1 sachet Aussie Spice Blend; 2 potato; 3 clove garlic; ½ packet cream; 1 packet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese; 1 packet button mushrooms; 1 bag green beans; 1 sachet Gravy Granules; ½ cup boiling water

with Dauphinoise Potatoes & Garlicky Beans

Get up to $175 off

Lamb rump is usually served drizzled in a mint sauce, but we dare you try out this mushroom gravy, decadent and rich in earthy tones. Trust us, when it comes to lamb, a mushroom gravy is the new mint sauce.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

1 sachet

Aussie Spice Blend

potato

3 clove

garlic

½ packet

cream

(Contains: Milk; )

1 packet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

button mushrooms

1 bag

green beans

1 sachet

Gravy Granules

(Contains: Wheat; )

Not included in your delivery

olive oil

½ cup

boiling water

Nutrition Values

Energy (kJ)4002 kJ

Fat57.2 g

of which saturates32.2 g

Carbohydrate43.5 g

of which sugars17.4 g

Protein46.3 g

Sodium1541 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.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

•Medium Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, 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. • Meanwhile, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper in a small bowl. • Increase heat of the pan to high and sear lamb on all sides for 30 seconds. • Transfer lamb, fat-side up, to a lined oven tray. Use the back of a spoon to spread spice mixture over the lamb. Roast lamb for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.

• Meanwhile, bring a medium saucepan of salted water to the boil. Cut potato into 0.5cm-thick rounds. Finely chop garlic. • Cook potato in the boiling water until just tender, 4-6 minutes. Drain potato, then return to the saucepan. • In a second small bowl, combine cream (see ingredients), chicken-style stock powder, half the garlic and a pinch of salt and pepper. Set aside.

• In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potato. Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil from dish, then return to the oven. Bake potatoes until golden and the centre can be easily pierced with a fork, 10-12 minutes.

• While the potatoes are roasting, boil the kettle. • Thinly slice button mushrooms. Trim green beans. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 8-10 minutes. Transfer to a medium bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add remaining garlic and cook until fragrant, 1 minute. Season to taste.

• While the lamb is resting, to the bowl of mushrooms, add gravy granules and boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking until smooth, 1 minute. Season with salt and pepper.