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Lamb Rump & Red Wine Gravy for Dinner with Burnt Basque Cheesecake for Dessert

Every lamb rump needs a gravy and this one is extra special with a red wine jus for a richer flavour. The carrots are getting the special treatment too by braising them for that burst deliciousness every five-star dinner needs. To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

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Kid Friendly father-day
Prep: 40 mins
Cook: 40 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 packet lamb rump
  • 1 bag baby rainbow carrots
  • 1 parsnip
  • 2 potatoes
  • 1 sachet gravy granules
  • 0.5 cups boiling water
  • 1 packet red wine jus
  • 1 bag parsley
  • 1 packet crushed macadamias
  • 0.25 cups water (for the veggies)
  • 20 gr butter (for the veggies)
  • 20 gr butter (for the sauce)
  • 2 packets cream cheese
  • 1 packet sour cream
  • 1 packet cornflour
  • 1 packet passionfruit lemon sauce
  • 0.5 packets caster sugar
  • olive oil
  • 1 packet lamb rump
  • 2 bags baby rainbow carrots
  • 2 parsnips
  • 4 potatoes
  • 2 sachets gravy granules
  • 1 cup boiling water
  • 1 packet red wine jus
  • 1 bag parsley
  • 2 packets crushed macadamias
  • 0.5 cups water (for the veggies)
  • 40 gr butter (for the veggies)
  • 40 gr butter (for the sauce)
  • 2 packets cream cheese
  • 1 packet sour cream
  • 1 packet cornflour
  • 1 packet passionfruit lemon sauce
  • 0.5 packets caster sugar

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    Cut potato into bite-sized chunks.
    • Trim green tops from baby rainbow carrots
    and scrub them clean. Cut parsnip into wedges
    lengthways.
    • Score lamb rump fat in a criss-cross pattern and
    season all over with salt and pepper.
  2. • Place lamb, fat-side down, in a large frying
    pan (no need for oil!). Place pan over medium
    heat and cook, undisturbed, until golden,
    10 minutes.
    • Increase heat to high and sear lamb rump on all
    sides for 30 seconds.
    TIP: Starting the lamb in a cold pan helps the fat
    melt without burning.
  3. • Place potato on a lined oven tray. Drizzle with
    olive oil, season with salt and toss to coat.
    • Add lamb to one side of the tray, and roast for
    15-20 minutes for medium or until cooked to
    your liking.
    • Remove tray from oven, then transfer lamb to a
    plate and cover with foil. Allow to rest for
    10 minutes.
    • Return potatoes to the oven and roast until
    tender, a further 5-10 minutes.
    TIP: The lamb will keep cooking as it rests!
    TIP: If your oven tray is crowded, divide between
    two trays.
  4. • Meanwhile, place baby carrots, parsnip, the
    water (for the veggies) and butter (for the
    veggies) in a baking dish.
    • Season generously with salt and pepper, then
    lightly toss to coat.
    • Braise carrot and parsnip until tender,
    20-25 minutes.
  5. • While the lamb is resting, boil the kettle.
    • In a medium microwave-safe bowl, add red wine
    jus and butter (for the sauce), then microwave
    in 30 second bursts until warmed through.
    • Add gravy granules and the boiling water
    (1/2 cup for 2 people / 1 cup for 4 people), to the
    bowl, whisking until smooth. Set aside.
    • Wipe out frying pan and return to medium-high
    heat. Toast crushed macadamias, tossing, until
    golden, 3-4 minutes.
  6. • Slice the lamb.
    • Divide lamp rump, roast potatoes and braised
    veggies between plates.
    • Pour over red wine gravy. Garnish with toasted
    macadamias and torn parsley to serve. Enjoy!
    Little cooks: Add the finishing touch and sprinkle
    over the parsley and nuts.