Tender Lamb Rump & Mushroom Gravy with Dauphinoise Potatoes & Garlicky Green Beans

Ingredients

Instructions

1. • Preheat oven to 220°C/200°C fan-forced. Lightly
   score lamb rump fat in a criss-cross pattern.
   • Place lamb, fat-side down, in a large frying pan
   (no need for oil!). Place pan over medium heat
   and cook, undisturbed, until golden,
   10-12 minutes.
   • Meanwhile, combine Aussie spice blend, a
   drizzle of olive oil and a pinch of salt and
   pepper in a small bowl.
   • Increase heat of the pan to high and sear lamb
   on all sides for 30 seconds.
   • Transfer lamb, fat-side up, to a lined oven tray.
   Use the back of a spoon to spread spice mixture
   over the lamb. Roast lamb for 15-20 minutes for
   medium or until cooked to your liking.
   • Remove from the oven, cover with foil and set
   aside to rest for 10 minutes.
2. • While the lamb is roasting, bring a medium
   saucepan of salted water to the boil. Slice potato
   into 0.5cm-thick rounds. Finely chop garlic.
   • Cook potato in the boiling water until just
   tender, 4-6 minutes. Drain potato, then return
   to the saucepan.
   • In a second small bowl, combine cream (see
   ingredients), chicken-style stock powder, half
   the garlic and a pinch of salt and pepper.
   Set aside.
3. • In a baking dish, arrange potato slices so they sit
   flat. Pour over cream mixture, then gently shake
   the dish to coat potatoes.
   • Sprinkle with grated Parmesan cheese. Cover
   with foil. Bake until potatoes have softened,
   14-16 minutes.
   • Remove foil from dish, then return to the oven.
   Bake potatoes until golden and the centre can
   be easily pierced with a fork, 10-12 minutes.
4. • While the potatoes are baking, boil the kettle.
   • Thinly slice button mushrooms. Trim green
   beans.
   • Wipe out frying pan, then return to medium-high
   heat with a drizzle of olive oil. Cook mushrooms
   until browned and softened, 8-10 minutes.
   Transfer to a medium heatproof bowl.
   • Return the frying pan to medium-high heat with
   a drizzle of olive oil. Cook green beans, tossing,
   until tender, 4-5 minutes.
   • Add remaining garlic and cook until fragrant,
   1 minute. Season to taste.
5. • While the lamb is resting, to the bowl of
   mushrooms, add gravy granules and the
   boiling water (1/2 cup for 2 people / 1 cup for
   4 people), whisking until smooth, 1 minute.
   Season with salt and pepper.
6. • Slice lamb rump.
   • Divide lamb, dauphinoise potatoes and garlicky
   green beans between plates.
   • Top lamb with mushroom gravy to serve. Enjoy!