Braised Lamb Rump with Creamy Mushroom Sauce

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

Braised Lamb Rump with Creamy Mushroom Sauce – Recipe

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

...

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
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To Serve

Sweet potato
Roasted parnsip

Lamb

Other European

Aged Care

Local Favourites

Stews & Casseroles

Main Meals

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

...

Preparation

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.