Caribbean Lamb & Coconut Sauce

Name: Caribbean Lamb & Coconut Sauce with Roast Veggie Toss
Total time: 40 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet lamb rump; 2 potato; 1 carrot; 1 beetroot; 1 clove garlic; 1 tin coconut milk; ½ Fresh Chilli; 1 parsnip; 1 drizzle white wine vinegar; 1 sachet Mild Caribbean Jerk Seasoning

with Roast Veggie Toss

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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!

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

potato

carrot

beetroot

1 clove

garlic

1 tin

coconut milk

Fresh Chilli

parsnip

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)3600 kJ

Fat45.2 g

of which saturates26.4 g

Carbohydrate51.4 g

of which sugars25.1 g

Protein40.6 g

Sodium978 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

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.