• See ‘Top Roast Tips!’ (below left). Preheat oven to 
220°C/200°C fan-forced. 
• Lightly score lamb rump fat in a 1cm criss-cross 
pattern. Season lamb rump all over with salt and 
pepper and place, fat-side down, in a large frying 
pan (no need for oil!).
• Place pan over medium heat and cook undisturbed 
until golden, 10-12 minutes.
• Increase the heat to high and sear lamb rump on all 
sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt 
without burning.  

• While the lamb is searing, cut carrot and parsnip 
into large chunks. 
• Place veggies on a lined oven tray.
• Drizzle with olive oil and the honey, season  
with salt and toss to coat. 
• Roast until tender, 25-30 minutes. 

• Transfer lamb, fat-side up, to a second lined oven 
tray. Roast for 15-20 minutes for medium or until 
cooked to your liking.
• Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rest  

• Meanwhile, boil the kettle. 
• Roughly chop walnuts (see ingredients). Finely 
chop garlic. Pick and finely chop rosemary. Peel 
potato and cut into large chunks.
• Half-fill a large saucepan with boiling water, then 
add a generous pinch of salt.
• Cook potato in the boiling water over high heat until 
easily pierced with a fork, 12-15 minutes. Drain and 
return to the pan.
• Add the butter and milk to potato and season to 
taste with salt. 
• Mash until smooth. Cover to keep warm.

• Re-boil the kettle.
• While the lamb is resting, wipe out frying pan and 
return to medium-high heat with a drizzle of olive 
oil. Cook rosemary, walnuts and garlic, stirring, 
until warm and fragrant, 2-3 minutes. Season to 
taste with salt and pepper.
• Just before serving, in a medium heatproof bowl,  
combine gravy granules and the boiling water 
(see ingredients), whisking, until smooth,  
1 minute. 

• Slice lamb.
• Divide lamb rump, honey veggies and buttery mash 
between plates.
• Top lamb with rosemary and walnut crumb. 
• Pour over gravy to serve. Enjoy!