Herby spiced marinated lamb with potatoes, broccolini, and roast stuffed capsicum
Transform lamb neck into a delicious dinner
4
Serves
45 mins
Prep Time
1 hr
Cook Time
Recipe author
Peter Gordon – Recipes from Homeland Community Days
Combined with a unique marinade highlighted by Peter Gordon’s trademark kawakawa flavouring, this easy, one-pan lamb dish will surely become a firm favourite. Kawakawa is a common native shrub easily found in the bush or self-seeded in home. The serve size is for two people with the intention of having delicious leftover lamb for the next day. The broccolini and roast stuffed capsicum side dishes can easily be doubled to serve four. These recipes were created by Peter Gordon for the Homelands ‘Cooking for Older Adults’ Community Day.
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Ingredients
Lamb neck
500g Quality Mark boneless lamb neck fillets
i
A few pinches kosher salt
½ tsp vegetable oil
4-8 potatoes
small, boiled and halved
Herby spiced marinade
A small amount kawakawa
i
chopped
½ red onion
peeled
1 garlic clove
peeled
A few stalks parsley
shredded
¼ tsp coriander seeds
i
crushed
A pinch cumin seeds
½ lemon
zest and juice
Broccolini and satay sauce
1 TTbsp Fix & Fogg’s Smoke and Fire peanut butter
100ml coconut cream
3 Tbsp water
6-8 stalks broccolini
rinsed
Roast stuffed capsicums
2 red capsicums
halved lengthways and deseeded – keep stalks intact
16 basil leaves
tear into 2-3 pieces
1 garlic clove
thinly sliced
40g (about two heaped dessertspoon) feta
crumbled
1/2 tsp smoked paprika
10-12 grapes
halved if large
8-12 cherry tomatoes
halved if large
2 tsp Pinoli pine nuts
toasted
1 tsp extra virgin olive oil
Method
For the marinated lamb neck
For the broccolini
For the roast stuffed capsicums
1
Turn oven to 180°C fan bake.
2
Coarsely grate the onion and garlic and mix with the herbs, spices, lemon and salt.
3
Rub into the lamb and marinate for up to 4 hours. This marinade can be used for larger cuts such as boned shoulder of lamb but allow up to 24 hours marinating time. It’s also a suitable marinade for other proteins.
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4
Heat a fry-pan to medium hot, drizzle in the oil. Rub half the marinade ingredients off the meat and place them aside. Brown the meat on both sides.
5
Add the rest of the marinade and the potatoes and brown for several minutes more, coating marinade and potatoes with oil and juices.
6
Transfer to the hot oven in the same pan or transfer to a roasting dish if needed.
7
Place in the oven and bake for 10–12 minutes.
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8
Rest for 10 minutes before slicing to keep the juices in.
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9
Serve alongside Roast Stuffed Capsicum and Broccolini in ‘cheats’ satay sauce.
Nutrition Information per Serving (691g)
Per serve each meal is low is sodium and a good source of protein, iron and dietary fibre.
Energy
1,970
Protein
39.1g
Total Fat
18.2g
Saturated Fat
8g
Carbs
31.8g
Dietary Fibre
11.1g
Sodium
311mg
Iron
5.1mg
Zinc
4.4mg
Vitamin B12
1.5µg
