Lamb Backstrap & Duck Fat Roast Potatoes
with Garlic Broccoli & Dijon Pepper Gravy
- Gluten
- Soy
- Sulphites
- Wheat
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Turn dinner into a gourmet dining experience through the little things. Drizzle potato chunks with duck fat and watch how crispy and juicy they get in the oven and while the lamb and veggies cook up to perfection, it's the addition of a Dijon gravy that ties it all together.
Ingredients
1
Broccoli
1
Carrot
1 packet
Dijon Mustard
1 packet
Duck Fat
1
Garlic
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)
300 g
Lamb Backstrap
2
Potato
Not included in your delivery
1 drizzle
olive oil
½ cup
Boiling water
¼ tsp
cracked black pepper
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Microwave duck fat in a small bowl until melted, 30 seconds. Place potato on a lined oven tray. • Drizzle with the duck fat and season with salt. Toss to coat and roast until tender, 20-25 minutes.
• Meanwhile, season lamb backstrap on both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook lamb, turning occasionally, for 8-10 minutes for medium or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
• While lamb is cooking, chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. Finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and carrot, tossing, until tender, 6-7 minutes. • Add garlic and cook, until fragrant, 1 minute. Season with salt and pepper.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• While veggies are cooking, boil the kettle.
• 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.
• Stir in Dijon mustard and the cracked black pepper, until combined.
• Slice lamb. • Divide seared lamb backstrap, duck fat potatoes and garlic broccoli between plates. • Spoon over Dijon pepper gravy. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the dish, especially praising the tender lamb and delicious duck fat potatoes. Some found it bland without key ingredients.
- Ease of prep: Customers appreciated the easy-to-follow recipe instructions for this gourmet-style meal.
- Suggestions: For best results, use the provided duck fat and garlic. Some preferred pan-frying the lamb over barbecuing.
- Portions: Several noted the lamb backstrap portion was too small to comfortably serve two people.
