Lamb Rump & Mumbai Coconut Sauce

Name: Lamb Rump & Mumbai Coconut Sauce with Roast Veggie Medley
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 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; ½ tsp brown sugar; 1 packet baby spinach leaves; drizzle white wine vinegar

with Roast Veggie Medley

Get up to $200 off!

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.

Tags:

Over 30g protein

•Under 40g carbs

•Calorie Smart

The quantities provided above are averages only.

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

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

beetroot

brown onion

carrot

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

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

Utensils

•Large Frying Pan

•Baking Paper

•Baking Tray

Cooking Steps

PDF

• 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.