Indian Lamb Rump & Roast Veggie Medley
with Yoghurt & Crushed Peanuts
- Milk
Ingredients
1 packet
Leek
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
1
Cauliflower
350 g
Lamb rump
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut cauliflower into small florets. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Set aside to cool slightly, then sprinkle over a pinch of zesty chilli salt. TIP: If your oven tray is crowded, divide between two trays.
Custom Recipe: If you've upgraded to lamb rump, lightly score lamb fat in a criss-cross pattern. Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook lamb, undisturbed, until golden, 10-12 minutes. Increase heat to high and sear lamb rump on all sides for 30 seconds. Transfer lamb, fat-side up, to a lined oven tray. Roast for 15-20 minutes for medium or until cooked to your liking. Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine.
• Divide roast veggie medley between plates. Top with Mumbai glazed chicken steaks. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt to serve. Enjoy!
