Roast Lamb & Cranberry Walnut Sauce
with Brussels Sprouts, 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
We’re dining with the couple of the century - roast lamb and a cranberry-walnut sauce. There’s no beating them for compatibility when they come together on the plate, especially with charred Brussels sprouts on the side. Then again, those chat potatoes sprinkled with savoury seasoning might be the next best thing. We’ll leave the judging up to you!
Ingredients
1
Baby Broccoli
1
Brussels Sprout
1 packet
Chat Potatoes
1 packet
Dried Cranberries
(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
2
Garlic
350 g
Lamb Rump
1 sachet
Savoury Seasoning
1 packet
Sweet & Savoury Glaze
(May be present: Walnut, Almond, Milk, Macadamia, Cashew, Eggs.)
1 packet
Walnuts
(Contains: Walnut; May be present: Pecan, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
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. • 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 with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
• When the potatoes have 20 minutes remaining, halve Brussels sprouts. • Move potatoes to one side of oven tray and transfer over Brussels sprouts. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 15-18 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While sprouts 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 cook until fragrant, 1 minute. Transfer to a bowl, season 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 Brussels sprouts, baby broccoli and chat potatoes between plates. • Spoon cranberry walnut sauce over lamb to serve. Enjoy!
