Cosy Caribbean Lamb & Coconut Sauce

Name: Cosy Caribbean Lamb & Coconut Sauce with Roast Veggie Toss
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 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; drizzle white wine vinegar

with Roast Veggie Toss

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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.

Tags:

Calorie Smart

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.

Preparation Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

carrot

beetroot

1 sachet

mild Caribbean jerk seasoning

1 clove

garlic

1 packet

coconut milk

Long Chilli (Optional)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2402 kJ

Calories574 kcal

Fat24.1 g

of which saturates17.7 g

Carbohydrate40.3 g

of which sugars18.6 g

Dietary Fibre11.8 g

Protein48 g

Sodium921 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

• 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 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, stirring, 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!