Dracarys Herb & Fire Roasted Lamb
with Root Veg, Blackened Spinach & Red Wine Jus
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Vying for the Iron Throne can work up a serious appetite, but this roasted lamb rump is fit to satiate the hungriest of dragons. A fiery, herby crust captures the essence of a true “dracarys” flame on the tender meat, which is beautifully balanced by charred greens and sweet root vegetables. Drizzled in a rich, velvety jus, it’s a dramatic, kingdom-uniting feast to fuel your claim to the realm. © 2026 WarnerMedia Direct Australia Pty Ltd. All rights reserved. HBO Max is used under license.
Ingredients
350 g
Lamb Rump
1
Parsnip
1
Carrot
2
Potato
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Dijon Mustard
1 packet
Red Wine Jus
(Contains: Milk, Soy)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). Preheat oven to
220°C/200°C fan-forced. Lightly score lamb rump
fat in a 1cm criss-cross pattern. Season lamb all
over with salt and pepper 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 heat to high and sear lamb rump on all
sides for 30 seconds. Transfer, fat-side up, to a lined
oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt
without burning.
• While the lamb is searing, slice parsnip and carrot
into quarters lengthways.
• Cut potato into bite-sized chunks.
• Place veggies on a second lined oven tray. Drizzle
with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
• In a small bowl, combine herb crumbing mix
(see ingredients) with a good drizzle of olive oil.
Season with salt and pepper.
• Brush seared lamb with Dijon mustard, then firmly
press crumb mixture all over to coat.
• Roast lamb for 15-20 minutes for medium or until
cooked to your liking. Remove from oven and rest
for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While the lamb is resting, wipe out the frying pan
and return to medium-high heat.
• Add red wine jus, a splash of water and any lamb
resting juices. Stir to combine and simmer until
slightly reduced, 1-2 minutes.
• When the roasted veggies are ready, add baby
spinach leaves to the tray and toss to combine.
• Slice lamb.
• Divide Dracarys herb and fire roasted lamb and root
veg between plates.
• Pour over red wine jus to serve. Enjoy!
