Top Lamb Rump & Braised Rainbow Carrots
with Gravy & Parsley
- Wheat
- Gluten
- Milk
Elevate dinnertime with a succulent roast lamb rump. Served alongside a vibrant medley of rainbow carrots, golden potatoes and parsnips, it's finished with a rich, classic gravy and fresh parsley for a comforting roast dinner that hits the spot.
Ingredients
350 g
Lamb rump
1 sachet
Gravy Granules
(Contains: Wheat, Gluten)
1 packet
Parsley
1 packet
Baby Rainbow Carrots
3
Potato
1
Parsnip
Not included in your delivery
1 drizzle
olive oil
¼ cup
water (for the veggies)
20 g
butter (for the veggies)
(Contains: Milk)
20 g
butter (for the sauce)
(Contains: Milk)
½ cup
boiling water
Nutrition
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Trim green tops from baby rainbow carrots and scrub them clean.
• Cut parsnip into wedges lengthways.
• Lightly score lamb rump fat in a 1cm criss-cross pattern and season all over with salt and pepper.
Little cooks: Help scrub the carrots clean!
• 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.
• 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.
• Place potato on one side of a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Transfer lamb, fat-side up, to the other side of the tray. Roast for 15-20 minutes for medium, or until cooked to your liking.
• Remove tray from oven, then transfer lamb to a plate and cover with foil. Allow to rest for 10 minutes.
• Return potato to the oven and roast until tender, a further 5-10 minutes.
TIP: The lamb will keep cooking as it rests!
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place baby carrots, parsnip, the water and butter in a baking dish.
• Season generously with salt and pepper, then lightly toss to coat.
• Braise veggies in the oven until tender, 20-25 minutes.
• While the lamb is resting, boil the kettle.
• In a medium heatproof bowl, combine gravy granules and the boiling water (see ingredients), whisking, until smooth, 1 minute.
• Slice lamb.
• Divide lamb rump, braised carrots and parsnip and roast potatoes between plates.
• Drizzle gravy over lamb.
• Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the parsley!
