Braised Lamb Rump with Creamy Mushroom Sauce
The combination of the hollandaise with the lamb and mushrooms goes beautifully together.

Ingredients per serve
Braised Lamb Rump with Creamy Mushroom Sauce
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€17257.5
Lamb
Lamb rump
/kg
1.0 kg
0%
Mushroom Sauce
Onions, diced
/g
100.0 g
0%
Water
/ml
750.0 ml
0%
Oil, vegetable
/ml
50.0 ml
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
300.0 ml
0%

Mushrooms, sliced
/g
250.0 g
0%
CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg
/g
75.0 g
0%

CONTINENTAL Cook Chill Stable
CONTINENTAL Gluten Free
To Serve
Sweet Potato
/g
0.0 g
0%
Roasted parnsip
/pc
0.0 pc
0%
/
Lamb
-
Lamb rump 1.0 kg
Mushroom Sauce
-
Onions, diced 100.0 g
-
Water 750.0 ml
-
Oil, vegetable 50.0 ml
-
Mushrooms, sliced 250.0 g
To Serve
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Sweet Potato
-
Roasted parnsip
Preparation
-
Lamb
- Roast the lamb in the oven for 10 minutes at 180 degree Celsius or until lightly browned.
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Mushroom Sauce
- Sweat the onions and mushrooms with a little oil. Add the water, CONTINENTAL Rich Brown Gravy and bring to the boil while stirring, add the KNORR Hollandaise Gluten Free Sauce.
-
To Finish
- Pour over the lamb, cover and simmer in the oven at 160 degree Celsius for 40 minutes or until the lamb is tender.
-
To Serve
- Serve with sweet potato, roasted parsnip.