Indian-Spiced Lamb
with Roast Veggies & Mango Chutney
A sumptuous lamb roast with a sub-continental twist. This tender lamb rump is spiced with a mild warming curry powder, crispy roasted vegetables and sweet, rich mango chutney. Don’t forget to rest your lamb for 10 minutes after roasting for the perfect slices that are blushing and moist.
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Ingredients
400 g
potatoes
1
carrot
100 g
sugar snap peas
½
lemon
1 tbs
mild curry powder
(May be present: Nuts. )
1 portion
Lamb Mini Roast
2 tbs
mango chutney
(Contains Tree Nuts; May be present: Egg. )
Not included in your delivery
1 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Bring a kettle of water to the boil. To prepare the ingredients, cut the potatoes (unpeeled) and carrot (peeled) into 2 cm pieces. Trim the sugar snap peas, and cut the lemon into wedges.
Toss the potato and carrot in half of the olive oil and place on a lined oven tray. Season to taste with salt and pepper. Cook in the oven for 30-35 minutes, or until tender and golden.
Meanwhile, combine the remaining olive oil with the mild curry powder in a small bowl. Rub the curry mixture all over the lamb mini roast. Heat a medium ovenproof frying pan over a medium-high heat. Add the lamb mini roast to the pan fat side down and sear on all sides for a total of 3 minutes. Transfer the pan to the oven and cook for 20 minutes for medium rare or until cooked to your liking. Remove the lamb mini roast from the pan and cover it with foil to rest for 10 minutes. Then cut into 1 cm thick slices.
While the lamb mini roast is resting, place the sugar snap peas in a heatproof bowl and cover with the boiling water from the kettle. Set aside to blanch for 5 minutes and then drain.
To serve, divide the sliced lamb, roast veggies and blanched sugar snap peas between plates. Serve with the mango chutney and lemon wedges.