Portly Cooks | Lamb Rump and Minted Gravy

Lamb Rump in Minted Gravy

Lamb, Mint Sauce, Gravy… What’s not to like, this one is dead simple and so satisfying.

  • 2 Lamb Rump Steaks
  • 1 Beef Stock Cube
  • 50g Savoy Cabbage
  • 3 New Potatoes
  • Gravy Granules
  • 2 tsp Mint Sauce

Season the lamb well and pan fry on either side for about 2 minutes then transfer to the oven and cook for 10 minutes at 180c.

While the lamb cooks, shred the cabbage and boil for a couple of minutes. For the potatoes cut them in half and then in a deep fryer cook until crispy and golden brown.

If you don’t have a deep fryer roast them in a little oil for half an hour in a hot oven and you’ll get the same result.

Finally in a saucepan, add the oxo and mint sauce add 150ml water, stir and add gravy granules to thicken the sauce to your preferred thickness.


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