Roast Lamb & Cranberry Walnut Sauce for Dinner
with Spiced Orange & Cranberry Sponge Cake
- Walnut
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Wheat
This week's special ingrdient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Ingredients
1 packet
Sweet & Savoury Glaze
(Contains: May contain traces of allergens, Almond, Cashew, Eggs, Macadamia, Milk, Walnut;)
1
Brussels Sprout
2
Garlic
1
Baby Broccoli
350 g
Lamb Rump
1 sachet
Savoury Seasoning
1 packet
Chat Potatoes
2 packet
Walnuts
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
2 packet
Dried Cranberries
(Contains: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew, May contain traces of allergens;)
1 packet
Basic Sponge Mix
(Contains: Gluten, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1
Orange
1 packet
Caster Sugar
(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
1 sachet
Sweet Golden Spice Blend
(Contains: May contain traces of allergens, Gluten, Milk, Soy, Wheat;)
1 packet
Thickened Cream
(Contains: Milk;)
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 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 with 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 add
Brussels sprouts. Drizzle with olive oil, season
with salt and pepper and toss to coat.
• Arrange potatoes and sprouts 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 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, Brussels sprouts, baby
broccoli and chat potatoes between plates.
• Spoon cranberry walnut sauce over lamb to
serve. Enjoy!
