Cosy Double Caribbean Lamb & Coconut Sauce
with Roast Veggie Toss
Curl up with this colourful and rich combination of tender roast veggies, and succulent lamb seasoned with our complex and warming jerk seasoning. Add a scattering of fresh chilli for even more refreshing heat.
Everyone's favourite feline movie star Garfield is drooling over this delicious recipe, so we know you'll love it too. Get cosy, dig in and enjoy. Don't miss The Garfield Movie, exclusively in cinemas.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 packet
lamb rump
2
potato
1
carrot
1
beetroot
1 sachet
mild Caribbean jerk seasoning
1 clove
garlic
1 packet
coconut milk
½
Long Chilli (Optional)
1 packet
baby spinach leaves
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. • Lightly score the fat of the lamb rump in a 1cm criss-cross pattern. Place the lamb, fat-side down, in a large frying pan (no need for oil!). • Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high, then sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Cook lamb in batches if your pan getting crowded.
• Transfer lamb, fat-side up, to a second lined oven tray. Sprinkle over half the mild Caribbean jerk seasoning and drizzle with olive oil. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes. • While the lamb is resting, finely chop the garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add coconut milk and remaining jerk seasoning and simmer, until thickened slightly, 2-3 minutes. Season to taste. Remove from the heat.
TIP: The lamb will keep cooking as it rests!
• Transfer lamb, fat-side up, to a second lined oven tray. Sprinkle over half the mild Caribbean jerk seasoning and drizzle with olive oil. • Roast lamb for 15-20 minutes for medium or until cooked to your liking. Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests! TIP: Divide lamb across two lined oven trays if your tray is getting crowded.
• Slice the Caribbean lamb. • Divide the lamb and roast veggie toss between plates. Spoon the coconut sauce over the lamb. • Top with chilli to serve. Enjoy!