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.
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.
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
olive oil
½ tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
drizzle
white wine vinegar
• 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!