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!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Many reviewers loved the flavour combination of the herb crumb, mustard, and red wine jus, with the root vegetables also drawing praise.
- Ease of prep: Several reviewers noted the recipe takes considerably longer than the stated times — both the lamb and vegetables needed extra cooking time, and the overall process involved more effort and cleanup than expected.
- Suggestions: If the lamb rump is very thick, slicing it in half before cooking helps it cook through evenly. Some found the crumb burned during roasting and suggest reducing the oven temperature slightly. Those who dislike fatty lamb may want to trim excess fat before applying the crumb, though this can affect the coating.
- Portions: Many reviewers felt the lamb portion was too small, particularly for two or more people, with some noting the cuts contained a high proportion of fat leaving very little usable meat.
