Braised Lamb Rump with Creamy Mushroom Sauce
The combination of the hollandaise with the lamb and mushrooms goes beautifully together.
Australian
Other European
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
-
Sweet Potato
-
Roasted parnsip
Preparation
-
Lamb
- Roast the lamb in the oven for 10 minutes at 180 degree Celsius or until lightly browned.
-
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.
