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Lamb Rump followed by Blood Orange Pavlova

Regular price £44.50

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Lamb Rump with Pomme Anna, minted pea puree, sticky lamb jus and mint oil:
When thinking of Spring, lamb is the perfect meat to choose for your main course. Our delicious lamb rump with Pomme Anna and a minted pea puree is spring on a plate. The rich and juicy lamb rump is full of flavour, with the minted pea puree cutting through the richness, the Pomme Anna are wonderfully crisp on the outside yet soft and sumptuous in the middle.

Blood Orange Pavlova:
This dessert really is a show stopper! A game changing take on the traditional pavlova, featuring the delicious flavours of blood orange. Like a subtly sweet orange that has been infused with tangy red grapefruit and hints of tart cherries and raspberries. Crisp on the outside and deliciously marshmallowy on the inside, this pavlova really is irresistible. Served with whipped cream, passion fruit and slices of blood orange your guests will all be asking for the recipe!

Lamb Rump: 40 mins
Blood Orange Pavlova: 60 mins

Lamb Rump: 35 mins
Blood Orange Pavlova: 10 mins

Here's a List of the Required Equipment for the Meal.

• Sharp knife
• Clingfilm
• Chopping board
• 4 mixing bowls
• Parchment paper
• 12 mm diameter cooking ring
• Hand blender or food processor
• Sieve
• Bowl/lidded plastic container
• Clingfilm
• Foil
• 3 saucepans
• Frying pan
• 3 baking trays
• Electric whisk/hand whisk
• Grater
• Bowl
• Small plate/saucer
• Pencil
• Baking paper

These are staple kitchen cupboard ingredients that we do not include in the box.

• Salt and pepper
• Olive oil
• Caster sugar

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