Autumn Roast: Lamb and Coronation Slaw

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 200g cabbage
• 1pcs spring onion
• 1bunch mint
• 300g lamb rump
• 10g Malaysian mild curry powder
• 45g mango chutney
• 15ml vegetable oil
• 30ml mayonnaise
• 5ml white or red wine vinegar

Method

1. Step 1 — Roast sweet potato
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick rounds. Put the sweet potato on a lined tray, drizzle with 2 tsp vegetable oil, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the spring onion. Pick half the mint leaves, then finely chop the remaining leaves, discarding the stems. Drizzle the lamb with 2 tsp vegetable oil and season with salt and pepper.
3. Step 3 — Roast lamb
   Heat a medium frypan over high heat until hot. Cook the lamb, turning regularly, for 4 mins or until browned. Transfer to the remaining lined tray. Roast the lamb on the upper shelf for 7 mins. Scatter over ¾ tsp curry powder, then roast for a further 3-5 mins for medium-rare, or until cooked to your liking. Remove the lamb from the oven and rest for 8 mins (see Kitchen 101).
4. Step 4 — Make slaw
   While the lamb is roasting, put the mango chutney, chopped mint, 1½ tsp curry powder*, 2 tbs mayonnaise, 1 tsp white wine vinegar and 1 tsp water in a large bowl and stir to combine. Add the cabbage and spring onion and toss to coat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Slice the lamb. Divide the lamb, sweet potato and slaw among plates. Scatter with the mint leaves and enjoy!
6. Step 6 — Kitchen 101
   It's important to rest meat before you slice it. Resting allows the moisture to re-absorb into the meat, ensuring it is tender and juicy.

Allergens

Eier, Sulfit