Lamb Rump & Mumbai Coconut Sauce
with Roast Veggie Medley
- May contain traces of allergens
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.
Ingredients
1 packet
lamb rump
1
beetroot
1
brown onion
1
carrot
1
sweet potato
1 clove
garlic
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
drizzle
white wine vinegar
Utensils
Cooking Steps
• 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 roast veggie toss between plates. • Top with lamb. Spoon over Mumbai coconut sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the Mumbai coconut sauce, calling it amazing and delicious. Some found it overpowering, suggesting serving it separately.
- Ease of prep: Customers found this dish quick and easy to make, with clear instructions for achieving tender, juicy lamb.
- Suggestions: Several recommend not overcooking the lamb, keeping it pink inside. Some suggest adding rice or extra veggies for a more filling meal.
- Leftovers: A few mentioned the dish was just as good the next day for lunch, with the flavours holding up well.
- Cooking tips: Some had success using an air fryer to reduce cooking time and achieve perfect results for the lamb.
