Lamb Rump & North Indian Coconut Sauce
with Easy-Prep Roast Veggie Medley
It's roast lamb, but not as you know it! We're using our mild, yet flavourful North Indian spice blend to lift succulent lamb rump to new heights. With a generous helping of roasted veggies, it's all you need to create a meal fit for royalty!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1 packet
lamb rump
1
red onion
1 packet
Cauliflower, Carrot & Zucchini Mix
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
garlic paste
1 packet
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rump all over and place, fat-side down, in a large frying pan. • Place pan over medium heat and cook undisturbed until golden, 10-12 minutes. • Increase heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, cut red onion into wedges. • Place cauliflower, carrot & zucchini mix and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 20-25 minutes. • While veggies are roasting, transfer lamb, fat-side up, to a second lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. • Remove from oven and rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
• While lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild North Indian spice blend and garlic paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and any lamb resting juices and simmer until thickened, 1-2 minutes. Season to taste.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Slice lamb. • Divide roast veggie medley between plates. • Top with lamb. Spoon over North Indian coconut sauce to serve. Enjoy!