Spring lamb bowl
Healthy lamb bowl with baby carrots
4
Serves
30 mins
Prep Time
15 mins
Cook Time
Recipe author
Kathy Paterson
This recipe pairs tender lamb rump with braised spring vegetables to deliver a complete meal that tastes sensational. A combination of lemon, garlic and a garnishing of marjoram - could it get any better?
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High Iron
High Protein
High Fibre
Dairy Free
Ingredients
Lamb
3 Quality Mark lamb rumps
i
2 Tbsp olive oil
1 onion
cut into wedges
1 carrots
finely chopped
Braised spring vegetables
2 cups broad beans
i
3 Tbsp olive oil
juice of 1 lemon
1 garlic clove
crushed
2 cups vegetable stock
1 bunch baby carrots
6 spring onions
finely sliced
1 Tbsp marjoram
Or use oregano leaves
2 bulbs fennel
i
sliced
Method
To Make Lamb
To Braise Vegetables
To Serve
1
Preheat the oven to 190°C.
2
Place 1 tablespoon oil in a small heavy-based saucepan and place over low heat.
3
Add the vegetables, place on the lid and cook gently until just tender.
4
Remove from the heat, season with salt and freshly ground black pepper and set aside to cool.
5
Make an incision in the side of each lamb rump to create a good-sized pocket.
6
Fill each with the cooled vegetables and hold together with a toothpick.
7
Set aside while you braise the spring vegetables.
Nutrition Information per Serving (573g)
This nutrition analysis is based on 4 serves.
Energy
1639kJ (392 kcal)
Protein
29.1g
Total Fat
21.9g
Saturated Fat
4.2g
Carbs
13.6g
Dietary Fibre
11.8g
Sodium
438mg
Iron
5.1mg
Zinc
4.4mg
Vitamin B12
0.7µg
