[EASTER] Roast Lamb & Dijon-Parmesan Veggie Mash
with Gravy & Green Beans
- Gluten
- Soy
- Sulphites
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
1
Carrot
1 packet
Dijon Mustard
1 packet
Gravy Granules
(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Green Beans
350 g
Lamb Rump
2
Potato
1 packet
Parmesan Cheese
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Lightly score lamb fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • 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. Transfer, fat-side up, to lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• Meanwhile, boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and carrot and cut into large chunks. Trim green beans. • Cook potato and carrot in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. TIP: Save time and get more fibre by leaving the veggies unpeeled.
• When the potato and carrot have 5 minutes remaining, place a colander or steamer basket on top and add green beans. • Cover and steam until green beans are tender, and potatoes can be easily pierced with a fork. • Transfer beans to a bowl, season, and cover to keep warm. • Drain potato and carrot then return to saucepan. Add dijon mustard, Parmesan cheese, the milk, a good drizzle of olive oil and season generously with salt. Mash until smooth. Cover to keep warm.
• In a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people/ 1 cup for 4 people), whisking, until smooth, 1 minute. Season with pepper. • Slice lamb. • Divide cheesy dijon veggie mash, green beans & roast lamb between bowls. • Spoon over gravy to serve. Enjoy!
