HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Lamb Rump & Bengal Coconut Sauce
Seared Lamb Rump & Bengal Coconut Sauce

Seared Lamb Rump & Bengal Coconut Sauce

with Spiced Potatoes & Cauliflower

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It's roast lamb, but not as you know it! We're using our mild, yet flavourful Bengal curry paste to lift succulent lamb rump to new heights. A classy side of roasted spiced potato and cauliflower with flaked almonds is all that's needed to create a meal fit for a maharajah!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkSulphitesTree Nuts

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 Time45 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

lamb rump

½ unit

red onion

2 unit


1 portion


1 unit

long red chilli

1 bag

baby spinach leaves

1 tub

Bengal curry paste

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

½ unit


1 packet

Greek-style yoghurt


2 box

coconut milk

1 bunch


Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ cup


¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3670 kJ
Fat39.8 g
of which saturates18.7 g
Carbohydrate51.1 g
of which sugars13.5 g
Dietary Fibre0 g
Protein70.3 g
Cholesterol0 mg
Sodium1810 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Place the lamb, fat-side down, in a medium frying pan (no need for oil!). Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. Increase the heat to heat and sear the lamb rump on all sides for 30 seconds. TIP: Starting the lamb in a cold pan helps the fat melt without burning.


While the lamb is rendering, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving. Cut the potato (unpeeled) into 2cm chunks. Cut the cauliflower into small florets. Thinly slice the long red chilli (if using). Roughly chop the baby spinach leaves.


In a medium bowl, place the Bengal curry paste. Add the seared lamb and toss to coat. Transfer, fat-side up, to an oven tray lined with baking paper, reserving the bowl with any leftover curry paste (this will go into your sauce). Roast for 15-20 minutes for medium or until cooked to your liking. Remove from the oven, cover with foil and set aside to rest for 10 minutes. TIP: The meat will keep cooking as it rests!


While the lamb is roasting, place the potato, cauliflower, mild North Indian spice blend, the salt and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat and roast until golden and tender, 20-25 minutes. In the last 5 minutes of cook time, sprinkle the flaked almonds over the veggies and roast until golden, 3-5 minutes. While the veggies are roasting, grate the cucumber (see ingredients list). In a small bowl, combine the Greek yoghurt, cucumber and a pinch of salt and pepper.


When the lamb has 5 minutes resting time remaining, return the frying pan to a medium-high heat and discard any excess fat. Add the Bengal curry paste remaining in the bowl and cook, stirring, until fragrant, 1 minute. Add the coconut milk and cook, stirring and scraping up the lamb bits from the bottom of the pan, until thickened slightly, 2-3 minutes. Stir through the resting juices from the lamb and season to taste with salt and pepper.


Pick and slice the mint leaves. Toss the roasted cauliflower and potato with the chopped baby spinach leaves. Drain the pickled onion. Thinly slice the lamb. Divide the lamb and spiced Indian potato and cauliflower between plates. Top the potato and cauliflower with pickled onion, chilli (if using), mint and raita. Spoon the coconut sauce over the lamb.