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Braised Lamb Rump with Creamy Mushroom Sauce

The combination of the hollandaise with the lamb and mushrooms goes beautifully together.

Braised Lamb Rump with Creamy Mushroom Sauce – Recipe

Lamb

Lamb rump 1 kg

Mushroom Sauce

Onions, diced 100 g
Water 750 ml
Oil, vegetable 50 ml
KNORR Garde d'Or Hollandaise Sauce 1 L 300 ml
KNORR Garde d'Or Hollandaise Sauce 1 L
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Unilever Food Solutions

Free Sample
Mushrooms, sliced 250 g
CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg 75 g

CONTINENTAL Rich Brown Gravy Gluten Free 1.8kg

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To Serve

Sweet Potato
Roasted parnsip

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.
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.