Indian-Spiced Lamb
with Roast Vegetables & Mango Chutney
- Tree Nuts
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Eggs
A sumptuous lamb roast with a sub-continental twist. This tender lamb rump is spiced with a mild warming curry powder, and crispy roasted vegetables are given a zingy update with a sweet, rich mango chutney. Don’t forget to rest your lamb for 10 minutes after roasting for the perfect slices that are blushing and moist.
Ingredients
400 g
potatoes
2
carrots
1 tbs
mild curry powder
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 portion
lamb rump
100 g
green beans
2 tbs
mango chutney
(Contains: Tree Nuts; May be present: Eggs.)
½
lemon
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Bring a kettle full of water to the boil. To prepare ingredients, peel carrots and cut into 2 cm pieces, cut potatoes into 2 cm pieces (unpeeled), trim green beans, cut lemon into wedges.
Toss the potato and carrot in half of the olive oil and place on the prepared oven tray. Season to taste with salt and pepper. Cook in the oven for 30-35 minutes or until tender and golden.
Meanwhile, combine the remaining olive oil with the mild curry powder in a small bowl. Rub the curry mixture all over the lamb rump. Heat a medium ovenproof frying pan over a medium-high heat. Add the lamb to the pan fat side down and sear on all sides for a total of 3 minutes. Transfer the pan to the oven and cook for 20 minutes for medium rare or until cooked to your liking. Remove from the pan and cover with foil to rest for 10 minutes. Cut into 1 cm thick slices.
While the lamb is resting, place the green beans in a heatproof bowl and cover with the boiling water from the kettle. Set aside to blanch for 5 minutes and then drain.
To serve, divide the sliced lamb, roast veggies and blanched green beans between plates. Serve with the mango chutney and lemon wedges.
