Herb & Fire Roasted Double Lamb Rump
with Root Veggies & 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
700 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
- 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 (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. Transfer, fat-side up, to lined oven tray.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
- While lamb is searing, slice parnsips and carrots into quarters lengthways.
- Cut potato into bite-sized chunks.
- Place veg on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Bake until tender, 20-25 minutes.
- Brush lamb with dijon mustard and firmly press crumb mixture all over.
- 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!
TIP: Use two oven trays if necessary.
- While the lamb is resting, wipe out 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 herb & fire roasted double lamb, root veggies between plates. Pour over red wine jus to serve. Enjoy! .
