Braised Lamb Rump with Creamy Mushroom Sauce

Name: Braised Lamb Rump with Creamy Mushroom Sauce
Yield: 10
Ingredients: 1.0kg Lamb rump; 100.0g Onions, diced; 750.0ml Water; 50.0ml Oil, vegetable; 300.0ml 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 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
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
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Moco Food Services

Unilever Food Solutions

Free Sample

To Serve

Sweet Potato
Roasted parnsip

Lamb

Main Meals

Australian

Aged Care

Stews & Casseroles

Other European

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 Sauce.
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.

Lamb

Main Meals

Australian

Aged Care

Stews & Casseroles

Other European

Braised Lamb Rump with Creamy Mushroom Sauce