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

Lamb Rump & North Indian Coconut Sauce

with Roast Veggie Toss

This Diwali season, celebrate the festivities by enjoying this roast lamb delight! 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!

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

Over 30g protein
Under 650kcal
Under 40g carbs
Quick Prep

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 Time35 minutes


Serving amount

1 packet

lamb rump




brown onion




sweet potato

1 clove


1 packet

coconut milk

1 bag

baby spinach leaves

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

½ tsp

brown sugar

1 drizzle

white wine vinegar


Nutritional Values

Energy (kJ)2273 kJ
Fat23.2 g
of which saturates16.8 g
Carbohydrate37.6 g
of which sugars26.7 g
Protein46.5 g
Sodium432 mg
The average adult daily energy intake is 8700 kJ


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 240°C/220°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.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.


• 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 (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 mild North Indian spice blend and garlic, 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 roast veggie toss between plates. • Top with lamb and spoon over North Indian coconut sauce to serve. Enjoy!