Lamb Rump & Baby Potato Dauphinoise
with Red Wine Jus & Asparagus Kale Salad
Celebrate the season with a succulent lamb rump, served alongside rich, creamy baby potato dauphinoise and a luscious red wine jus. Paired with a vibrant green bean and kale salad, this festive dish is the perfect blend of indulgence and holiday cheer!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Baby Potatoes
2 clove
Garlic
½ packet
Cream
(Contains: Milk; )
1 packet
Dijon Mustard
1 sachet
Vegetable Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 bunch
asparagus
½
Onion
2 sprig
rosemary
1 packet
lamb rump
1 packet
Slivered Almonds
(Contains: Almond; )
1 packet
Red Wine Jus
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
baby kale
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• See 'Top Roast Tips!' (below). • Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Half-fill a large saucepan with boiling water. • Cut baby potatoes into 0.5cm-thick rounds. • Thinly slice garlic. • Cook potato in the boiling water over high heat, until just tender, 4-6 minutes. Drain potato. • In a small bowl, combine cream (see ingredients), Dijon mustard, vegetable stock powder, grated Parmesan cheese, shredded Cheddar cheese and a pinch of salt and pepper. Set aside.
• Meanwhile, trim end of asparagus. Thinly slice onion (see ingredients). Pick rosemary leaves (see ingredients), then finely chop. • 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 rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Arrange sliced potato and garlic standing upright in a small baking dish (they should fit snuggly so they stay upright). Season with salt and pepper. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with rosemary and cover with foil. Bake until potato has softened, 14-16 minutes. • Remove foil, then return potatoes to the oven. Bake until golden and easily pierced with a fork, 10-12 minutes.
• Transfer lamb, fat-side up, to a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. • Meanwhile, wash and dry the frying pan, then return to medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a plate.
TIP: The meat will keep cooking as it rests!
• Return pan to medium-high heat with a drizzle of olive oil. Cook asparagus, until tender, 5-6 minutes Add a dash of water to pan to help asaparagus cook. Transfer to a large bowl and allow to cool slightly. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, stirring, until tender, 4-5 minutes. • Remove pan from heat, then stir in red wine jus and a splash of water. Season to taste.
• Add baby kale to the green beans, along with a drizzle of vinegar and olive oil. Toss to coat and season to taste. • Slice lamb. • Divide lamb rump, baby potato dauphinoise and asparagus kale salad between plates. • Garnish salad with toasted almonds. Spoon onion red wine jus over lamb to serve. Enjoy!
