Lamb Rump & Mumbai Coconut Sauce
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Lamb Rump & Mumbai Coconut Sauce

Lamb Rump & Mumbai Coconut Sauce

with Roasted Root Veggie Toss

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!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 40g carbs
Quick Prep

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 Time35 minutes
Cooking Time15 minutes


Serving amount

1 packet

lamb rump




brown onion




sweet potato

1 clove


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

white wine vinegar


Nutritional Values

Energy (kJ)2324 kJ
Calories555 kcal
Fat24.5 g
of which saturates17.7 g
Carbohydrate36.9 g
of which sugars25.8 g
Dietary Fibre13.8 g
Protein46.8 g
Sodium780 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan
Baking Paper
Baking Tray



• 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.


• 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 resting lamb juices and simmer until thickened, 1-2 minutes. Season to taste.


• Once roasted veggies are done, add baby spinach leaves and a drizzle of the white wine vinegar. Toss to combine. Season to taste. • Slice lamb. • Divide roasted root veggie toss between plates. Top with lamb. • Spoon over Mumbai coconut sauce. Enjoy!