Lamb rump with mushroom ragout recipe

  • Serves 3
  • 20 mins to prepare and 30 mins to cook
  • 595 calories / serving
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Preheat oven to 220°C / Gas Mark 7. Rub the lamb rumps with salt, pepper and 2 tablespoons oil. Heat a heavy-based frying pan. Brown the lamb on all sides. Transfer to an oven dish and bake for 20-25 minutes (medium). Rest the meat for 5 minutes before slicing.

In the same pan, heat 2 tablespoons oil. Sauté the onion and garlic. Add the mushrooms and continue cooking until the mushrooms are soft. Add the herbs, tomatoes and sherry. Bring to the boil. Simmer for 15-20 minutes until thick and saucy. Season with salt and pepper. Serve sliced lamb rumps on top of mushroom ragout.

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  • Ingredients

  • 1 pack of Silver Fern Farms lamb rumps
  • sea salt
  • freshly ground black pepper
  • 4tbsp olive oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 600g mushrooms, sliced thickly
  • 6 sprigs thyme
  • 2 bay leaves
  • 1 x 400g tin chopped tomatoes
  • 250ml or 1 cup sherry
  • Energy 2470kj 595kcal 30%
  • Fat 38g 54%
  • Saturates 12g 60%
  • Sugars 12g 13%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 14.3g Protein 30.7g Fibre 5.3g


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