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. Everyone's favourite feline movie star Garfield is drooling over this delicious recipe, so we know you'll love it too. Get cosy, dig in and enjoy. Don't miss The Garfield Movie, exclusively in cinemas. *This recipe is under 650kcal per serving.*
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
Utensils
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!
