Tender Lamb Rump & Mushroom Gravy
with Dauphinoise Potatoes & Garlicky Beans
- Milk
- Gluten(Wheat)
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.
Ingredients
1 packet
lamb rump
1 sachet
Aussie Spice Blend
2
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: Gluten(Wheat))
Not included in your delivery
olive oil
½ cup
boiling water
Nutrition
You will need
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.
• Slice lamb rump. • Divide lamb, dauphinoise potatoes and garlicky beans between plates. • Top lamb with mushroom gravy to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers raved about the delicious flavours, with many calling it their favourite HelloFresh meal yet.
- Ease of prep: While some found it time-consuming, most agreed the clear instructions made it easy to achieve restaurant-quality results.
- Suggestions: Consider reducing cream in the potatoes for a lighter dish; some found them too rich.
- Next-day meals: Several customers were pleasantly surprised to have leftovers, suggesting generous portions.
- Cooking tips: For perfectly cooked lamb, some reviewers recommended 12-16 minutes in the oven, followed by 15 minutes of resting.
