Lamb Rump & Roast Veggie Salad
with Indian Coconut Sauce & Toasted Almonds
- Almond
It's roast lamb, but not as you know it! We're using our mild, yet flavourful North Indian 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 30g carbohydrates per serving*
Ingredients
1 packet
lamb rump
1
beetroot
1
carrot
1
leek
1
parsnip
1 packet
flaked almonds
(Contains: Almond; )
1 clove
garlic
œ sachet
Mild North Indian Spice Blend
1 bag
baby spinach leaves
œ tin
light coconut milk
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 lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a large frying pan. Place the pan over a medium heat and cook, undisturbed, until golden, 10-12 minutes. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to a lined oven tray. Set aside. TIP: Starting the lamb in a cold pan helps the fat melt without burning.
While the lamb is cooking, cut the beetroot into thin wedges. Cut the carrot and leek into thick rounds. Cut the parsnip into bite-sized chunks. Place the veggies on a second lined oven tray. Drizzle with olive oil and season. Toss to coat. Roast until tender, 25-30 minutes.
Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the lamb from the oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests!
While the veggies are roasting, return the frying pan to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Meanwhile, finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the mild North Indian spice blend (see ingredients) and garlic, stirring, until fragrant, 1 minute. Stir through the light coconut milk (see ingredients) and simmer until thickened, 1-2 minutes. Season to taste. Set aside to cool. Add the baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.
Slice the lamb rump. Divide the roast veggie salad between plates. Top with the lamb plus any resting juices. Spoon over the Indian coconut sauce. Garnish with the toasted almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â Many loved the Indian coconut sauce, calling it delicious and transformative; some found it paired surprisingly well with lamb.
- Ease of prep:Â Customers appreciated the clear lamb cooking instructions, with many reporting perfectly tender and moist results.
- Suggestions:Â Consider adding potatoes or kumara to bulk up the meal; some found roasting leeks challenging and prefer other vegetables.
- Portions:Â Several reviewers mentioned needing to add extra vegetables, as the provided amounts felt small for four servings.
- Texture:Â The lamb was generally praised as tender and succulent, though a few found it slightly fatty.
