HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Spiced Lamb
Indian-Spiced Lamb

Indian-Spiced Lamb

with Roast Veggies & Mango Chutney

Read more

A sumptuous lamb roast with a sub-continental twist. This tender lamb rump is spiced with a mild warming curry powder, crispy roasted vegetables and 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.

Allergens:Tree Nuts

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

Preparation Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

400 g




100 g

sugar snap peas



1 tbs

mild curry powder

(May be present Nuts)

1 portion

lamb mini roast

2 tbs

mango chutney

(ContainsTree NutsMay be present Egg)

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2460 kJ
Fat20.5 g
of which saturates6.9 g
Carbohydrate43.6 g
of which sugars15.3 g
Dietary Fibre0 g
Protein52.1 g
Cholesterol0 mg
Sodium321 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200°C/180°C fan-forced. Bring a kettle of water to the boil. To prepare the ingredients, cut the potatoes (unpeeled) and carrot (peeled) into 2 cm pieces. Trim the sugar snap peas, and cut the lemon into wedges.


Toss the potato and carrot in half of the olive oil and place on a lined 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 mini roast. Heat a medium ovenproof frying pan over a medium-high heat. Add the lamb mini roast 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 the lamb mini roast from the pan and cover it with foil to rest for 10 minutes. Then cut into 1 cm thick slices.


While the lamb mini roast is resting, place the sugar snap peas 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 sugar snap peas between plates. Serve with the mango chutney and lemon wedges.