Caribbean Lamb & Coconut Sauce
with Roast Veggie Toss
There’s nothing better than lamb rump that’s juicy on the inside and wonderfully roasted with mild spices on the outside. That’s how we’re preparing our protein tonight, plus add a drizzle of creamy Caribbean coconut sauce to double down on all that flavour. Delish! *Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with parsnip, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
lamb rump
2
potato
1
carrot
1
beetroot
1 clove
garlic
1 tin
coconut milk
½
Fresh Chilli
1
parsnip
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Lightly score the fat of the lamb rump in a 1cm criss-cross pattern. Place the lamb, fat-side down, in a large 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 high, then sear the lamb on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is searing, cut the potato, carrot and parsnip into bite-sized chunks. Cut the beetroot into small chunks. Place the potato, carrot, parsnip and beetroot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
Transfer the lamb, fat-side up, to a second lined oven tray. Sprinkle over 1/2 the mild Caribbean jerk seasoning and drizzle with olive oil. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
While the lamb is resting, finely chop the garlic. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the coconut milk and remaining jerk seasoning and simmer, until thickened slightly, 2-3 minutes. Season to taste. Remove from the heat.
Thinly slice the long green chilli (if using). Add a drizzle of white wine vinegar to the roasted veggies, then toss to coat. Season to taste.
Slice the Caribbean lamb. Divide the lamb and roast veggie toss between plates. Spoon the coconut sauce over the lamb. Top with the chilli to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the coconut sauce with the lamb, finding it surprisingly delicious and complementary to the tender, flavourful meat.
- Ease of prep: Customers found the lamb easy to cook following the instructions, with many praising how tender and juicy it turned out.
- Suggestions: Consider adding kumara to the roast vegetables; some found beetroot overwhelming and suggested more variety in the vegetable mix.
- Portions: Several mentioned the lamb portion was small for two adults; consider increasing the meat quantity or adding more vegetables.
