Braised Lamb Rump with Creamy Mushroom Sauce Recipe
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Braised Lamb Rump with Creamy Mushroom Sauce

Braised Lamb Rump with Creamy Mushroom Sauce – Recipe

Lamb and mushrooms make for an ideal braising combo that results in a hearty and satisfying meal, full of rich and earthy flavours. KNORR Hollandaise Sauce adds to the velvety texture of this robust dish.

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Ingredients per serve

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What you need

Lamb and mushrooms make for an ideal braising combo that results in a hearty and satisfying meal, full of rich and earthy flavours. KNORR Hollandaise Sauce adds to the velvety texture of this robust dish.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb

    • Roast in the oven at 180°C for 10 minutes, or until lightly browned.

  3. Mushroom Sauce

    • In a saucepan, sweat the onions and mushrooms with a little oil.
    • Add CONTINENTAL Rich Brown Gravy and water (750 ml per 10 serves).
    • Bring to a boil and stir in KNORR Hollandaise Sauce.

  4. To Cook and Serve

    • Pour the sauce over lamb, cover, and simmer in the oven at 160°C for 40 minutes, or until the lamb is tender.
    • Serve with a side of roasted sweet potatoes and parsnips.
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