Classic Roast Lamb & Pepper Gravy
with Veggie Medley & Flaked Almonds
- Almond
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Almond
Listen for the crunch as you dive into this melt-in-your-mouth roast lamb, featuring the absolute gold-standard of crackling. Drizzled in a rosemary-infused gravy and served alongside a sweet medley of oven-baked gems, it’s a pub-quality feed from the comfort of your own kitchen.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
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)
2
Potato
1 packet
Peeled & Chopped Pumpkin
1 sachet
Aussie Spice Blend
350 g
Lamb Rump
1 packet
Rosemary
1
Brussels Sprouts
Not included in your delivery
1 drizzle
olive oil
½ cup
boiling water
½ tsp
cracked black pepper
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato and carrot into bite-sized chunks. Halve Brussels sprouts.
• Place peeled & chopped pumpkin and prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and toss to coat.
• Arrange Brussels sprouts cut-side down and roast until tender, 20-25 minutes.
• Meanwhile, 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 (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.
• When veggies are done, remove from oven and allow to cool slightly. Transfer lamb, 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.
• When the lamb has 5 minutes remaining, re-fill and boil the kettle.
• Pick and finely chop rosemary leaves (see ingredients).
• In a medium heatproof bowl, combine gravy granules, rosemary, the cracked black pepper and boiling water (see ingredients), whisking, until smooth, 1 minute. Season with pepper.
• To the tray with roasted veggies, add baby spinach leaves and toss to coat.
• Slice lamb steak if preferred.
• Divide classic roast lamb and veggie medley between plates.
• Top with rosemary gravy and sprinkle over flaked almonds to serve. Enjoy!
