Lamb Rump & Roast Veggie Salad

Name: Lamb Rump & Roast Veggie Salad with Indian Coconut Sauce & Toasted Almonds
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet lamb rump; 1 beetroot; 1 carrot; 1 leek; 1 parsnip; 1 packet flaked almonds; 1 clove garlic; ½ sachet Mild North Indian Spice Blend; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; ½ tin light coconut milk

with Indian Coconut Sauce & Toasted Almonds

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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

Tags:

Under 30g carbs

•Calorie Smart

Allergens:

Almond

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

lamb rump

beetroot

carrot

leek

parsnip

1 packet

flaked almonds

(Contains: Almond; )

1 clove

garlic

½ sachet

Mild North Indian Spice Blend

1 bag

baby spinach leaves

½ tin

light coconut milk

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2680 kJ

Fat36 g

of which saturates18.4 g

Carbohydrate28.6 g

of which sugars19.6 g

Dietary Fibre9.3 g

Protein34.4 g

Sodium457 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 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.