Lamb Rump & Roast Veggie Salad
with Indian Coconut Sauce
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!
Ingredients
1 packet
Lamb rump
1
Beetroot
1
Carrot
1
Parsnip
1 clove
Garlic
½ sachet
Mild North Indian Spice Blend
½ packet
coconut milk
1 packet
Baby Leaves
Not included in your delivery
olive oil
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.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• While the lamb is searing, cut beetroot into 1cm chunks. Cut carrot rounds. Cut parsnip into bite-sized chunks. • Place 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 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, finely chop garlic. • Return the frying pan to a medium-high heat with a drizzle of olive oil. • Cook mild North Indian spice blend (see ingredients) and garlic, stirring, until fragrant, 1 minute. • Stir through coconut milk (see ingredients) and simmer until thickened, 1-2 minutes. Season to taste and set aside to cool.
• Add the baby leaves and a drizzle of white wine vinegar to the roasted veggies. Toss to combine and season to taste.
• Slice the lamb rump. • Divide roast veggie salad between plates. • Top with lamb, plus any resting juices. • Spoon over Indian coconut sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Indian coconut sauce was a delightful surprise, complementing the lamb beautifully for many; some found it an unexpected but tasty pairing.
- Ease of prep: Easy-to-follow recipe instructions helped achieve perfectly cooked lamb, though a few struggled with timing the meat.
- Suggestions: Consider adding crispy roasted potatoes or quinoa to round out the meal; some preferred a traditional savoury gravy with the lamb.
- Next-day meals: Leftover lamb makes excellent sandwiches or salads the next day, stretching the meal further.
