What are the main ingredients in Crusted Lamb & Bread Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

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. 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 25-30 minutes until cooked through and crisping up.

What should be prepared from my kitchen to make Crusted Lamb & Bread Sauce?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter

Crusted Lamb & Bread Sauce

Name: Crusted Lamb & Bread Sauce
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter

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!

Crusted Lamb & Bread Sauce

with fluffy mash potatoes & a roasted carrot salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Carrot
Dried Cloves
Free-range Lamb Rump
Fresh Parsley
Grated Italian-style Hard Cheese
Green Leaves
Low Fat Fresh Milk
Onion
Onions
Panko Breadcrumbs
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter

Serves 1

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!

Carrot - 120g
Potato - 200g
Free-range Lamb Rump - 160g
Grated Italian-style Hard Cheese - 50ml
Fresh Parsley - 4g
Low Fat Fresh Milk - 60ml
Dried Cloves - 5ml
Onion - 1
Panko Breadcrumbs - 50ml
Green Leaves - 20g

Download the Recipe

Serves 2

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!

Carrot - 240g
Potato - 400g
Free-range Lamb Rump - 320g
Grated Italian-style Hard Cheese - 100ml
Fresh Parsley - 8g
Low Fat Fresh Milk - 125ml
Dried Cloves - 10ml
Onion - 1
Panko Breadcrumbs - 100ml
Green Leaves - 40g

Download the Recipe

Serves 3

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!

Carrot - 360g
Potato - 600g
Free-range Lamb Rump - 480g
Grated Italian-style Hard Cheese - 150ml
Fresh Parsley - 12g
Low Fat Fresh Milk - 250ml
Dried Cloves - 15ml
Onions - 2
Panko Breadcrumbs - 150ml
Green Leaves - 60g

Download the Recipe

Serves 4

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!