Double Lamb Rump & North Indian Coconut Sauce
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Double Lamb Rump & North Indian Coconut Sauce

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!

Quick Prep
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

2 packet

lamb rump


red onion

1 packet

Cauliflower, Carrot & Zucchini Mix

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

garlic paste

1 packet

coconut milk

1 bag

baby spinach leaves

Not included in your delivery

olive oil

white wine vinegar


Nutritional Values

Energy (kJ)2969 kJ
Fat31.3 g
of which saturates19.3 g
Carbohydrate21.4 g
of which sugars17.4 g
Protein84.7 g
Sodium589 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• 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!