Tender, perfectly seared lamb is basted in butter & a NOMU rub, and paired with classic, crisp Lyonnaise potatoes & golden onions. Sided with a vibrant, fresh salad featuring crunchy carrot & tangy sun-dried tomatoes, tossed in a zesty Dijon dressing and finished with Italian-style hard cheese.
Lyonnaise Potatoes & Lamb Rump
Lyonnaise Potatoes & Lamb Rump
with a carrot ribbon salad & Italian-style hard cheese
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Dijon Dressing
- Free-range Lamb Rump
- Fresh Parsley
- Italian-style Hard Cheese
- NOMU One For All Rub
- Onion
- Onions
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
BOIL THE TATOES
Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 5-6 minutes. Drain and set aside.
DRESS THE SALAD
In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the Carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside.
FRY THE SPUDS
When the potatoes are cooked, place a pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the Onion until starting to brown and char, 5-6 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally).
SEAR THE LAMB
Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning..
GRAB THE PLATES
Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef!
Frequently Asked Questions
What is the preparation time for Lyonnaise Potatoes & Lamb Rump?
The preparation time for Lyonnaise Potatoes & Lamb Rump with a carrot ribbon salad & Italian-style hard cheese is between 25 and 45 minutes.
What is the total time required to make Lyonnaise Potatoes & Lamb Rump with a carrot ribbon salad & Italian-style hard cheese?
The total time required to make Lyonnaise Potatoes & Lamb Rump with a carrot ribbon salad & Italian-style hard cheese is between 40 and 60 minutes.
How many servings does Lyonnaise Potatoes & Lamb Rump provide?
4 servings
What are the main ingredients in Lyonnaise Potatoes & Lamb Rump?
Baby Potatoes, Carrot, Dijon Dressing, Free-range Lamb Rump, Fresh Parsley, Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
What is the nutritional information of Lyonnaise Potatoes & Lamb Rump?
Calories: 846, Carbs: 74.1 grams, Fat: grams, Protein: 42.8 grams, Sugar: 23.2 grams, Salt: 615 grams
How do I prepare Lyonnaise Potatoes & Lamb Rump?
SEAR THE LAMB: Place a clean pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. DRESS THE SALAD: In a small bowl, combine the dijon dressing, a drizzle of olive oil, and seasoning. Toss through the carrot, the sun-dried tomatoes, the parsley, and the ½ the hard cheese. Set aside. GRAB THE PLATES: Plate up the tender lamb slices and side with the lyonnaise potatoes. Place the mustard-dressed salad alongside and garnish with the remaining cheese. Delish, Chef! FRY THE SPUDS: When the potatoes are cooked, place a pan to medium-high heat with a drizzle of oil and a knob of butter. When hot, fry ½ the boiled potatoes and the onion until starting to brown and char, 4-5 minutes (shifting occasionally). Add the remaining potato, another drizzle of oil, and another knob of butter. Lower the heat slightly and fry until the onion is golden and the potato is starting to crisp, 5-10 minutes (shifting occasionally). BOIL THE TATOES: Place the potato into a pot of salted water. Bring to a boil and simmer until soft, 4-5 minutes. Drain and set aside.
What should be prepared from my kitchen to make Lyonnaise Potatoes & Lamb Rump?
Baby Potatoes, Carrot, Dijon Dressing, Free-range Lamb Rump, Fresh Parsley, Italian-style Hard Cheese, NOMU One For All Rub, Onion, Onions, Sun-Dried Tomatoes
How many calories does Lyonnaise Potatoes & Lamb Rump have?
846 calories
How much fat content does Lyonnaise Potatoes & Lamb Rump have?
grams
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