Double Lamb Rump & North Indian Coconut Sauce
with Easy-Prep Roast Veggie Medley
It's roast lamb, but not as you know it! We're using our mild, yet flavourful North Indian 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!
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Cauliflower, Carrot & Zucchini Mix
mild North Indian spice blend
baby spinach leaves
Not included in your delivery
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Lightly score lamb 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 the heat to high and sear lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning. TIP: Cook lamb in batches for the best results.
• Meanwhile, cut red onion into wedges. • Place cauliflower, carrot & zucchini mix and onion on a lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 20-25 minutes. • While veggies are roasting, 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! TIP: Spread lamb over two oven trays if your tray is getting crowded.
• While lamb is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild North Indian spice blend and garlic paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and any lamb resting juices and simmer until thickened, 1-2 minutes. Season to taste.
• 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 roast veggie medley between plates. • Top with lamb. Spoon over Indian coconut sauce to serve. Enjoy!