Cosy 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.
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This recipe is under 650kcal per serving.
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
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. • While the lamb is searing, cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place potato, carrot and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• 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!
• Thinly slice long chilli (if using). • Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies, then toss to coat. Season to taste.
• 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!
