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Lamb Rump with Rosemary & Pink Peppercorn Gravy Recipe

Lamb Rump with Rosemary Pink Peppercorns
Lamb Rump with Rosemary Pink Peppercorns
  • Preparation time
    10 min
  • Difficulty
    Easy
  • Number of servings
    10

Tender sous vide lamb rump served with a rich rosemary and pink peppercorn gravy, made with MAGGI® Classic Gluten Free Supreme Gravy Mix for a glossy, savoury finish.

Ingredients
MAGGI Gluten Free Supreme Gravy Mix 7kg
MAGGI Classic Gluten Free Supreme Gravy Mix
  • 10 portions (approximately 2.2 kg) lamb rump, sous vide
  • 30 g butter or oil
  • 180 g onion, finely diced
  • 18 g fresh rosemary, chopped
  • 12 g pink peppercorns in brine
  • 150 mL white wine
  • 1 L water
  • 120 g MAGGI® Classic Gluten Free Supreme Gravy Mix
  • 2 g black pepper
Preparation
  • 1
    Reheat the lamb rump as per pack directions.
  • 2
    In a saucepan, sweat the onion in the butter or oil. Add the rosemary and pink peppercorns and cook until softened.
  • 3
    Deglaze with the white wine and reduce by two-thirds. Add half of the water and bring to the boil.
  • 4
    In a bowl, whisk the remaining water with MAGGI® Classic Gluten Free Supreme Gravy Mix to form a smooth slurry. Pour into the boiling liquid, return to the boil and simmer for 1–2 minutes, stirring occasionally.
  • 5
    Serve with the lamb rump.

Use green peppercorns or cracked black pepper in place of pink peppercorns if preferred. For a richer, more premium sauce, substitute MAGGI® Classic Gluten Free Supreme Gravy Mix with MAGGI® Demi-Glace Sauce Mix or MAGGI® Jus Lié Beef Flavoured Sauce Mix.

Related Products

MAGGI Gluten Free Supreme Gravy Mix 7kg

MAGGI Gluten Free Supreme Gravy Mix 7kg

MAGGI Gluten Free Supreme Gravy Mix

MAGGI Classic Gluten Free Supreme Gravy Mix. 6 x 2kg

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