Seared Lamb Rump & Bengal Coconut Sauce
with Spiced Potato & Cauliflower Toss
It's roast lamb, but not as you know it! We're using our mild, yet flavourful Bengal curry paste to lift succulent lamb rump to new heights. A classy side of roasted spiced potato and cauliflower with flaked almonds is all that's needed to create a meal fit for a maharajah!
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
½
red onion
2
potatoes
1 portion
cauliflower
1 bag
mint
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½
Long Chilli
1 packet
Bengal curry paste
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ cup
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Lightly score lamb rump fat in a 1cm criss-cross pattern. In a medium frying pan, place lamb, fat-side down (no need for oil!) over medium heat. 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 (known as rendering) without burning.
• While lamb is rendering, thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch onion in your hands, then add to the pickling liquid. Add enough water to just cover onion, then set aside. • Cut potato into bite-sized chunks. • Cut cauliflower into small florets. • Thinly slice long chilli (if using).
• Transfer lamb to a lined oven tray. Coat with half the Bengal curry paste. • Roast lamb, fat-side up, 15-20 minutes for medium or until cooked to your liking. • Remove from the oven, cover with foil and set aside to rest, 10 minutes.
TIP: The meat will keep cooking as it rests!
• While lamb is roasting, place potato, cauliflower, mild North Indian spice blend and a drizzle of olive oil on a second lined oven tray. Season with salt and pepper and toss to coat. • Roast until golden and tender, 25-30 minutes. • Meanwhile, pick and roughly chop mint leaves. • In a second small bowl, combine mint and Greek-style yoghurt. Season to taste.
• Return frying pan to medium-high heat. Add the remaining Bengal curry paste and cook, stirring, until fragrant, 1 minute. • Add coconut milk and simmer, stirring and scraping up the lamb bits from the bottom of the pan, until thickened slightly, 2-3 minutes. • Stir through resting juices from the lamb, then season to taste.
• Add baby spinach leaves to the roasted veggie tray, tossing to combine. Drain pickled onion. Slice seared lamb. • Divide the lamb and spiced potato and cauliflower toss between plates. Top veggies with the pickled onion and chilli (if using). Spoon coconut sauce over the lamb. • Garnish with flaked almonds. Serve with mint yoghurt. Enjoy!