Name: Braised Lamb Rump with Creamy Mushroom Sauce
Yield: 1
Ingredients: 1.0kg Lamb rump; 100.0g Onions, diced; 750.0ml Water; 50.0ml Oil, vegetable; 300.0g KNORR Hollandaise Sauce Gluten Free 1L; 250.0g Mushrooms, sliced; 75.0g CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg; 0.0g Sweet potato; 0.0pc Roasted parnsip

Lamb

Lamb rump 1.0 kg

Mushroom Sauce

Onions, diced 100.0 g
Water 750.0 ml
Oil, vegetable 50.0 ml
KNORR Hollandaise Sauce Gluten Free 1L 300.0 g
Mushrooms, sliced 250.0 g
CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg 75.0 g

CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg

CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg

Free Sample

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 Gluten Free.
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.

Braised Lamb Rump with Creamy Mushroom Sauce

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

Ingredients

Lamb

Mushroom Sauce

CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg

CONTINENTAL Professional Rich Brown Gravy Gluten Free 1.8kg

To Serve

Preparation

Lamb

Mushroom Sauce

To Finish

To Serve

What you'll get: