Braised Lamb Rump with Creamy Mushroom Sauce
The combination of the hollandaise with the lamb and mushrooms goes beautifully together.
Ingredients
Lamb
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Lamb rump 1 kg
Mushroom Sauce
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Onions, diced 100 g
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Water 750 ml
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Oil, vegetable 50 ml
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Mushrooms, sliced 250 g
To Serve
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Sweet Potato
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Roasted parnsip
Preparation
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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.
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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.
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To Serve
- Serve with sweet potato, roasted parsnip.