[Low-Carb] Lamb Rump & Roast Veggie Salad

Name: [Low-Carb] Lamb Rump & Roast Veggie Salad with Indian Coconut Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 350 g Lamb rump; 1 sachet Mild North Indian Spice Blend; 1 packet baby leaves; 1 Carrot; 2 Garlic; 1 Parsnip; 1 Beetroot; 1 packet Coconut Milk

with Indian Coconut Sauce

Get up to $175 off

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

350 g

Lamb rump

1 sachet

Mild North Indian Spice Blend

1 packet

baby leaves

Carrot

Garlic

Parsnip

Beetroot

1 packet

Coconut Milk

Nutrition Values

Calories550 kcal

Energy (kJ)2300 kJ

Fat41.1 g

of which saturates28.7 g

Carbohydrate17.5 g

of which sugars14 g

Dietary Fibre7.1 g

Protein36.3 g

Cholesterol102 mg

Sodium1010 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.

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.

VE CHANGES - removed flaked almonds (we sent this in PU for W35 2021, so should have pics w/o flaked almonds)

While the lamb is searing, cut beetroot into 1cm chunks. Cut the carrot 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 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 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. Enjoy!