eCook Meal
Crusted Lamb & Bread Sauce
with fluffy mash potatoes & a roasted carrot salad
Beautiful lamb rump is roasted to perfection before being coated in a delicious cheese & parsley crumb coating. It is served with bread sauce, a sauce made from clove-infused milk and breadcrumbs. Finished off with smooth mash and a roasted carrot salad, this dish is hearty and simple!
Serving guide
Choose your portion size.
ROASTED CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste and cover to keep warm.
SUCCULENT LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking in the hot oven for 4-5 minutes, or until cooked to your liking.
CHEESY CRUMB
In a shallow bowl, combine the grated cheese, ½ the chopped Parsley, and seasoning. When the lamb is done roasting, roll the lamb through the cheese-parsley mixture until well coated. Gently slice and season.
GET THAT BREAD
Place a pot over a medium heat. Add the Milk, the dried cloves, and the halved Onion. Leave to simmer for 2-4 minutes. Then, bring the mixture up to the boil for a further 2-4 minutes, making sure the mixture does not boil over. Remove from the heat and remove the cloves and the onion halves. To the pot of milk, add the breadcrumbs, 20g of butter, a splash of water, and seasoning. Stir occasionally until the mixture thickens and becomes smoother. Just before serving, toss the rinsed green leaves with the roasted carrots, a drizzle of oil, and seasoning.
LAMB-AZING!
Plate up the succulent crusted lamb slices. Dollop over the bread sauce. Serve with the fluffy mash and the Carrot wedge salad. Sprinkle over the remaining Parsley. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste and cover to keep warm.
SUCCULENT LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking in the hot oven for 4-5 minutes, or until cooked to your liking.
CHEESY CRUMB
In a shallow bowl, combine the grated cheese, ½ the chopped Parsley, and seasoning. When the lamb is done roasting, roll the lamb through the cheese-parsley mixture until well coated. Gently slice and season.
GET THAT BREAD
Place a pot over a medium heat. Add the Milk, the dried cloves, and the halved Onion. Leave to simmer for 2-4 minutes. Then, bring the mixture up to the boil for a further 2-4 minutes, making sure the mixture does not boil over. Remove from the heat and remove the cloves and the onion halves. To the pot of milk, add the breadcrumbs, 40g of butter, a splash of water, and seasoning. Stir occasionally until the mixture thickens and becomes smoother. Just before serving, toss the rinsed green leaves with the roasted carrots, a drizzle of oil, and seasoning.
LAMB-AZING!
Plate up the succulent crusted lamb slices. Dollop over the bread sauce. Serve with the fluffy mash and the Carrot wedge salad. Sprinkle over the remaining Parsley. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste and cover to keep warm.
SUCCULENT LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking in the hot oven for 4-5 minutes, or until cooked to your liking.
CHEESY CRUMB
In a shallow bowl, combine the grated cheese, ½ the chopped Parsley, and seasoning. When the lamb is done roasting, roll the lamb through the cheese-parsley mixture until well coated. Gently slice and season.
GET THAT BREAD
Place a pot over a medium heat. Add the Milk, the dried cloves, and the halved onions. Leave to simmer for 2-4 minutes. Then, bring the mixture up to the boil for a further 2-4 minutes, making sure the mixture does not boil over. Remove from the heat and remove the cloves and the Onion halves. To the pot of milk, add the breadcrumbs, 60g of butter, a splash of water, and seasoning. Stir occasionally until the mixture thickens and becomes smoother. Just before serving, toss the rinsed green leaves with the roasted carrots, a drizzle of oil, and seasoning.
LAMB-AZING!
Plate up the succulent crusted lamb slices. Dollop over the bread sauce. Serve with the fluffy mash and the Carrot wedge salad. Sprinkle over the remaining Parsley. Well done, Chef!
ROASTED CARROTS
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
MASH UP
Place a pot of cold salted water over a high heat. Add the Potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste and cover to keep warm.
SUCCULENT LAMB
Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking in the hot oven for 4-5 minutes, or until cooked to your liking.
CHEESY CRUMB
In a shallow bowl, combine the grated cheese, ½ the chopped Parsley, and seasoning. When the lamb is done roasting, roll the lamb through the cheese-parsley mixture until well coated. Gently slice and season.
GET THAT BREAD
Place a pot over a medium heat. Add the Milk, the dried cloves, and the halved onions. Leave to simmer for 2-4 minutes. Then, bring the mixture up to the boil for a further 2-4 minutes, making sure the mixture does not boil over. Remove from the heat and remove the cloves and the Onion halves. To the pot of milk, add the breadcrumbs, 80g of butter, a splash of water, and seasoning. Stir occasionally until the mixture thickens and becomes smoother. Just before serving, toss the rinsed green leaves with the roasted carrots, a drizzle of oil, and seasoning.
LAMB-AZING!
Plate up the succulent crusted lamb slices. Dollop over the bread sauce. Serve with the fluffy mash and the Carrot wedge salad. Sprinkle over the remaining Parsley. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R306.98
for 4 servings · R76.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Low Fat Fresh Milk needs 500 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 25% of packR9.75
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Grated Italian-style Hard Cheese needs 200 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Dried Cloves needs 20 mlFreeze Dried Coconut 20 g R19.99 · whole pack (size can't be divided)R19.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crusted Lamb & Bread Sauce?
The preparation time for Crusted Lamb & Bread Sauce with fluffy mash potatoes & a roasted carrot salad is between 25 and 40 minutes.
What is the total time required to make Crusted Lamb & Bread Sauce with fluffy mash potatoes & a roasted carrot salad?
The total time required to make Crusted Lamb & Bread Sauce with fluffy mash potatoes & a roasted carrot salad is between 40 and 55 minutes.
How many servings does Crusted Lamb & Bread Sauce provide?
4 servings
What are the main ingredients in Crusted Lamb & Bread Sauce?
Carrot, Dried Cloves, Grated Italian-style Hard Cheese, Green Leaves, Lamb Rump, Milk, Onion, Panko Breadcrumb, Parsley, Potato
What is the nutritional information of Crusted Lamb & Bread Sauce?
Calories: 921, Carbs: 78 grams, Fat: grams, Protein: 50.2 grams, Sugar: 16.4 grams, Salt: 447 grams
How do I prepare Crusted Lamb & Bread Sauce?
MASH UP: Place a pot of cold salted water over a high heat. Add the potato chunks and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter. Season to taste and cover to keep warm. SUCCULENT LAMB: Place a pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and season. When the pan is hot, brown the lamb for 3-4 minutes, shifting as it colours. Once browned, add to the roasting tray with the carrots to finish cooking in the hot oven for 4-5 minutes, or until cooked to your liking. LAMB-AZING!: Plate up the succulent crusted lamb slices. Dollop over the bread sauce. Serve with the fluffy mash and the carrot wedge salad. Sprinkle over the remaining parsley. Well done, Chef! GET THAT BREAD: Place a pot over a medium heat. Add the milk, the dried cloves, and the halved onion. Leave to simmer for 2-4 minutes. Then, bring the mixture up to the boil for a further 2-4 minutes, making sure the mixture does not boil over. Remove from the heat and remove the cloves and the onion halves. To the pot of milk, add the breadcrumbs, 40g of butter, a splash of water, and seasoning. Stir occasionally until the mixture thickens and becomes smoother. Just before serving, toss the rinsed green leaves with the roasted carrots, a drizzle of oil, and seasoning. ROASTED CARROTS: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up. CHEESY CRUMB: In a shallow bowl, combine the grated cheese, ½ the chopped parsley, and seasoning. When the lamb is done roasting, roll the lamb through the cheese-parsley mixture until well coated. Gently slice and season.
What should be prepared from my kitchen to make Crusted Lamb & Bread Sauce?
Carrot, Dried Cloves, Grated Italian-style Hard Cheese, Green Leaves, Lamb Rump, Milk, Onion, Panko Breadcrumb, Parsley, Potato
How many calories does Crusted Lamb & Bread Sauce have?
921 calories
How much fat content does Crusted Lamb & Bread Sauce have?
grams