Roast Lamb & Pumpkin Gratin For Dinner
with Spiced Fruit & Nut Brownie For Dessert
- Wheat
- Gluten
- Almond
- Milk
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Enjoy this delectable combination of roast lamb and red wine jus with a special touch from Brussels sprouts, then fall in love with our roast pumpkin gratin. To satisfy that after dinner craving, dive into a fluffy and nutty spiced fruit brownie with an orange whipped cream topping!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
2
Brussels Sprout
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
350 g
Lamb Rump
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Pumpkin
1 packet
Red Wine Jus
(Contains: Milk, Soy;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
20 g
butter
(Contains: Milk;)
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 a lined oven tray. • Roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: The meat will keep cooking as it rests!
• Meanwhile, cut pumpkin into 1 cm-thick wedges. Place pumpkin on a second lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until just tender, 15-18 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• While pumpkin is roasting, finely chop garlic. Thinly slice Brussels sprouts. • In a medium bowl combine panko breadcrumbs (see ingredients), flaked almonds, Parmesan cheese, half the garlic and a drizzle of olive oil. Season with salt and pepper. Toss to combine.
• To the tray with pumpkin, evenly sprinkle the breadcrumb mixture. • Bake until golden, a further 8-10 minutes.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Brussels sprouts, until tender, 4-5 minutes. Add the remaining garlic, and cook until fragrant, 1 minute. Remove from heat, add a drizzle of balsamic vinegar and season with salt and pepper. • In a small microwave-safe bowl, microwave the butter and red wine jus until melted and warmed through, 30 seconds.
• Slice lamb. • Divide roast lamb, sautéed Brussels sprouts and roasted pumpkin between plates. • Spoon over red wine jus to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tender, juicy lamb with caramelised edges paired beautifully with creamy, sweet pumpkin for a perfect balance of hearty and indulgent flavours.
- Ease of prep: Many found the meal easy to make, though some struggled without brownie instructions.
- Suggestions: Consider steaming Brussels sprouts before sautéing for better texture. Adjust brownie sweetness and ensure adequate cream for balance.
- Portions: Some found the lamb portion small for two people; consider increasing serving size or adjusting expectations.
- Pumpkin gratin: The cheesy, golden breadcrumb topping added delightful texture, though not everyone enjoyed it on pumpkin.
