Cote Classics: Spring Lamb Rump Menu

A seasonal favourite returns! This delicious 3 course meal features Baked Camembert drizzle with honey, succulent Spring Lamb Rump served alongside Ratatouille and New Potatoes and our decadent Chocolate Salted Caramel Tart to finish.

Your starter is Creamy Baked Camembert with sourdough demi baguette, cornichons and honey, to drizzle over before you dive in.

This menu serves 2 people and in your box you will find:

• – Sourdough Demi-Baguette
• – Baked Camembert
• – Mini Honey Pot
• – Cornichons
• – Lamb Rump
• – Ratatouille
• – New Potatoes
• – Chocolate Salted Caramel Tart, with Sour Cherry Compote

Wine recommendation (NOT INCLUDED):

Lurton Reserve, Bordeaux, Merlot – 750ml – 13.5% ABV.

The perfect pairing for all 3 dishes in this box is our Lurton Reserve Bordeaux. This classic unoaked Bordeaux brings juicy red berry flavours, to match the rich Camembert, subtle spice, to harmonise with the gamey lamb, and sweet black fruit notes to balance the decadent tart.

Adults need around 2000kcal a day.

Camembert: 83kcal per 30g serving

Honey: 28kcal per 10g serving

Sourdough Demi Baguette: 171kcal per 70g serving

Cornichons: 8kcal per 40g serving

Lamb Rump: 537kcal per 198g serving

New Potatoes: 316kcal per 225g serving

Ratatouille: 165kcal per 200g serving

Chocolate Salted Caramel Tart: 468kcal per 135g serving

Sour Cherry Compote: 171kcal per 80g serving

For all allergen, ingredient & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full ingredients and dietary information please click here.

For best results oven cook. Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. We’d recommend getting all your dishes out of the fridge and reading through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Appétit!

Total cooking time: 50 minutes 

Starter:

Baked Camembert with Honey, served with a warm sourdough baguette and cornichons 

(Cook time: 20 minutes)

1. – Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. – Remove the cheese from its packaging. Using a small knife, score the top of the cheese and place in a baking dish and drizzle with honey. 
3. – Place onto a baking tray and place in the preheated oven, cook for 15-20 minutes until the top is golden brown.  
4. – Once the cheese has had 5 minutes, lightly sprinkle the sourdough baguette with water and bake in the oven for 10 minutes from chilled, or 15 minutes from frozen.  
5. – Once the cheese and baguette are done, remove from the oven and rest the cheese for 1 minute. Slice the baguette and serve alongside the cheese and cornichons. 

Mains:

Garlic & Rosemary Spring Lamb Rump, served alongside Ratatouille and New Potatoes 

(Cook time: 35 minutes with resting time, depending on how you like your lamb cooked). 

1. – Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6). 
2. – Take the lamb rumps out of the fridge 10-15 minutes before you want to cook them to bring them to room temperature.  
3. – Remove the lamb from the bag and in a hot non-stick pan sear all sides of the lamb for a few seconds then place it skin side down until it starts to caramelise on the outside. 
4. – Place the lamb back onto the baking tray and place the tray in the oven for the following times depending on your preference: 

Medium – 20 minutes 

Well done – 30 minutes 

1. – Whilst the lamb is cooking, decant the potatoes onto a baking tray and spread evenly. Place into the centre of the oven for 20-25 minutes until golden. 
2. – Remove the meat from the oven and rest for 3-5 minutes. 
3. – Whilst the lamb is resting, remove the sleeve of the ratatouille and pierce the film several times. Place on a microwaveable plate and heat on full power (900w) for 1 minute 20 seconds. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure it’s fully heated before serving. 
4. – Once the lamb has rested, remove the potatoes from the oven. Slice the lamb into 3-4 slices and serve alongside the sides. 

Dessert: 

Chocolate Salted Caramel Tart, with Sour Cherry Compote  

 
Ready to eat!

1. – Place the tart on a serving plate and drizzle with cherry compote. 
2. – If you have any ice cream, cream or crème fraîche, we’d recommend serving this on top, but it’s not essential.