Lamb Rump & Roast Veggie Salad

Name: Lamb Rump & Roast Veggie Salad with Indian Coconut Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 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; drizzle white wine vinegar

with Indian Coconut Sauce

Get up to $175 off

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!

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Lamb rump

Beetroot

Carrot

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

Energy (kJ)2600 kJ

Calories621 kcal

Fat35.1 g

of which saturates19 g

Carbohydrate24.1 g

of which sugars16.6 g

Dietary Fibre9.2 g

Protein34.5 g

Sodium800 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.

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!