HelloHero: Double Lamb Rump & Mumbai Coconut Sauce
with Roasted Root Veggie Toss
- May contain traces of allergens
It's roast lamb, but not as you know it! We're using our mild, yet flavourful Mumbai 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!
Ingredients
2 packet
Lamb Rump
1
Beetroot
1
Brown Onion
1
Carrot
1
Sweet Potato
1 clove
Garlic
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 packet
baby spinach leaves
Not included in your delivery
olive oil
½ tsp
brown sugar
(Contains: May contain traces of allergens;)
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°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 rump on all sides for 30 seconds. • While lamb is cooking, cut beetroot and brown onion into thin wedges. Cut carrot and sweet potato into bite-sized chunks. Place prepped veggies on a lined oven tray. Drizzle with olive oil and season. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Cook lamb in batches for best results!
• Meanwhile, 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, finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Cook Mumbai spice blend and garlic, stirring until fragrant, 1 minute. • Stir in coconut milk, the brown sugar and any lamb resting juices and simmer until thickened, 1-2 minutes. Season with salt and pepper.
• Once roasted veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine. Season to taste. • Slice lamb. • Divide roasted root veggie toss between plates. Top with lamb rump. • Spoon over Mumbai coconut sauce to serve. Enjoy!
