Rosemary & Walnut Crusted Lamb Rump

Name: Rosemary & Walnut Crusted Lamb Rump with Buttery Mash, Honey Roasted Veggies & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 350 g Lamb Rump; 2 Carrot; 1 Parsnip; 1 packet Walnuts; 1 Garlic; 1 packet Rosemary; 2 Potato; 1 packet Gravy Granules; 1 drizzle olive oil; 40 g butter (for the mash); 2 tbs milk (for the mash); 1 tsp honey

with Buttery Mash, Honey Roasted Veggies & Gravy

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Calories

653 kcal

Protein

46.2g protein

Preparation Time

45 minutes

Difficulty

Easy

Allergens:

Walnut
Gluten
Soy
Sulphites
Wheat
Milk
May contain traces of allergens
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

350 g

Lamb Rump

Carrot

Parsnip

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

Garlic

1 packet

Rosemary

Potato

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.)

Not included in your delivery

1 drizzle

olive oil

40 g

butter (for the mash)

(Contains: Milk;)

2 tbs

milk (for the mash)

(Contains: Milk;)

1 tsp

honey

Nutritional Values

Calories653 kcal

Energy (kJ)2730 kJ

Fat44 g

of which saturates14.2 g

Carbohydrate35.3 g

of which sugars16.7 g

Dietary Fibre8.5 g

Protein46.2 g

Cholesterol28.5 mg

Sodium516 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

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.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

While the lamb is searing, cut carrot and parsnip into large chunks
Place veggies on a lined oven tray.
Drizzle with olive oil and the honey, season with salt and toss to coat. Bake until tender, 25-30 mins.

Transfer lamb, fat-side up, to 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: The meat will keep cooking as it rest

Meanwhile, boil kettle. Roughly chop walnuts.
Finely chop garlic. Pick and finely chop rosemary.
Peel potato and cut into large chunks.
Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

While the lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
Cook rosemary, walnuts and garlic, stirring, until warm and fragrant, 2-3 minutes. Season with salt and pepper.
Just before serving, 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 min.