Pot Roasted Lamb Rump with Mushroom Lentils

Ingredients

• 1 tbsp oil
• 2 lamb rumps
• 1 onion, finely diced
• 200 g mixed mushrooms, halved
• 1 1/4 cups French style lentils, washed
• 1 L water
• 40 g One Pot Beef Herb and Potato Pot Pie
• 2 tbsp Chives

Method

1. Heat the oil in a large stove top and oven proof dish and seal the lamb rumps, take out and set aside.
2. Fry onions and mushrooms and add in water, McCORMICK One Pot Beef, Herb and Potato Pot Pie recipe base and lentils then bring to a gentle simmer.
3. Simmer lentils for 10 minutes, stirring constantly.
4. Replace the lamb back into the dish and cover.
5. Place the dish into a 200oC oven for 45 minutes.
6. Remove the lamb rumps and let rest for 10 minutes and then slice.
7. Serve lentils in a shallow bowl topped with lamb slices and sprinkled with chives