One pan lamb rump, lentils and winter greens
Lazy lamb rump and lentils, one pan with lots of flavour
Serves
2 - 3
Prep Time
5 mins
Cook Time
20 mins
We’ve got just the thing to warm your toes and put a grin on your face this winter. A one-pan lamb rump and lentil feast that’s as easy as it is delicious. We’re talking juicy New Zealand lamb, a trusty can of lentils (no soaking, no mucking about), and a heap of winter greens all bubbling away together in one pan. This recipe is high in fibre and big on flavour, perfect for keeping things healthy without sacrificing any of that hearty, home-cooked goodness. Whether you’re feeding the whānau or just yourself, you’ll have dinner on the table in a flash, and everyone will be coming back for seconds.
Want to make this for your family? Check out our easy guide on how to double this recipe below!
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ShareIngredients
360g Quality Mark lamb rumps
steaks, trimmed of excess fatblack pepper
to season1 Tbsp fresh thyme
1 Tbsp olive oil
1 small onion
finely diced2 carrots
finely diced1 leek
thinly sliced2 garlic cloves
finely chopped½ can lentils
drained1 cup (375ml) stock, low-sodium
½ cup water
2 cups winter greensi
chopped½ cup peas frozen
grated zest of ½ lemon
juice of ½ lemon
pepper
to tastechopped fresh parsley
to serve
Method
Pat lamb rumps dry and season with black pepper and thyme.
Heat half the olive oil in a heavy frying pan over medium-high heat.
Sear lamb rump for 2–3 minutes each side until browned. Remove and set aside.
Lower heat to medium.
Add remaining olive oil, onion, leek, and carrot. Sauté for 3–4 minutes until softened. Add garlic and cook for another minute.
Add lentils and stock. Bring to a simmer cover, and cook for 5 minutes, stirring occasionally.
Stir through the chopped winter greens and frozen peas.
Nestle lamb rumps back into the pan, cover, and simmer gently for another 8–10 minutes, or until lentils are tender and lamb is just cooked to your liking.
Remove lamb and rest for 5 minutes.
Taste lentils and adjust seasoning with lemon zest, juice, and extra pepper if needed.
Slice lamb and serve over the lentil and greens mixture. Garnish with parsley.
Nutrition Information per Serving (591g)
This nutrition analysis is based on 3 serves.
