Very Merry Roast Lamb & Cranberry Walnut Sauce
with Asparagus, Baby Broccoli & Chat Potatoes- Walnut
- Pecan
- Walnut
- Pistachio
- Almond
- Milk
- Macadamia
- Soy
- Brazil nut
- Sesame
- Peanuts
- Hazelnut
- Pine nut
- Cashew
- May contain traces of allergens
- Eggs
Behold the quintessential holiday pairing: The stately roast lamb and its festive partner, a sparkling cranberry-walnut sauce. Their compatibility is legendary. On the side, we have charred asparagus, or perhaps those butter-basted, savoury chat potatoes will steal the show. Which side completes this Christmas masterpiece? The decision is up to you!
Ingredients
1
Baby Broccoli
1 packet
Chat Potatoes
1 packet
Dried Cranberries
(Contains: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew, May contain traces of allergens;)
2
Garlic
350 g
Lamb Rump
1 sachet
Savoury Seasoning
½ packet
Sweet & Savoury Glaze
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)
1 packet
Walnuts
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
1
Asparagus
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). Preheat oven to
220°C/200°C fan-forced.
• Lightly score lamb rump 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 heat to high
and sear lamb rump on all sides for 30 seconds.
Transfer, 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: Starting the lamb in a cold pan helps the fat melt
without burning.
TIP: The meat will keep cooking as it rests!
• Meanwhile, halve chat potatoes.
• Place potatoes on a second lined oven tray. Drizzle
with olive oil, sprinkle with savoury seasoning,
season to taste with salt and pepper and toss
to coat.
• Roast until tender, 25-30 minutes.
• When the potatoes have 10 minutes remaining, trim
ends of asparagus.
• Wipe out frying pan and return to medium-high heat
with a drizzle of olive oil. Cook asparagus until
tender, 5-6 minutes. Add a dash of water to help
asparagus cook. Transfer to a plate.
• While potatoes are roasting, trim baby broccoli,
halving any thicker stalks lengthways. Thinly slice
garlic. Roughly chop walnuts.
• Wipe out frying pan and return to medium-high heat
with a drizzle of olive oil.
• Cook baby broccoli, tossing, until tender,
5-6 minutes.
• Add garlic and cooked asparagus and cook until
fragrant, 1 minute. Transfer to a bowl, season to
taste and cover to keep warm.
• While the lamb is resting, return frying pan to
medium heat.
• Cook sweet & savoury glaze, dried cranberries,
walnuts, a good splash of water and a drizzle of
vinegar until heated through and slightly reduced,
1 minute. Stir through any lamb resting juices until
combined. Season to taste.
• Slice lamb.
• Divide roast lamb, charred asparagus, baby broccoli
and chat potatoes between plates. Spoon cranberry
walnut sauce over lamb to serve. Enjoy!
