Lamb & Golden Kumara Warm Salad
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Lamb & Golden Kumara Warm Salad

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<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 50 mins Cook: 50 mins
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Lamb

  • 3 x Quality Mark lamb rumps, trimmed of any silver skin

Golden kumara and greens

  • 2 large golden kumara, peeled and cut into small pieces
  • 1 cup unsweetened apple juice
  • 1/4 cup raisins
  • 2 cloves garlic, crushed
  • 1/4 cup raw almonds, roughly chopped
  • 250g spinach leaves, well washed and any tough stalks removed
  • 2 tablespoons mint leaves, torn 

Method

Golden kumara and greens

Preheat the oven to 190°C. Place the kumara and apple juice in an ovenproof dish, season and cover with foil.  Place in the oven and cook for about 50 minutes or until tender. Leave oven on to cook the lamb. Soak raisins in boiling water for 10 minutes, then drain and set aside.
 

Lamb

Heat a frying pan over a medium-high heat. Rub lamb rumps with a little oil and season with freshly ground black pepper. Place in the frying pan and brown on both sides. Transfer lamb to a roasting dish, place in the oven and roast for 10 minutes for medium-rare lamb. Remove from the oven, sprinkle with salt and cover loosely with foil and a clean tea towel and leave to rest for 10 minutes or more, while you finish cooking the vegetables.
 

To serve

Wipe out the frying pan with kitchen paper. Add a dash of oil and garlic and cook over a low heat for about 1 minute. Add the almonds and raisins and cook for a further 1 minute. Add the spinach leaves and allow to wilt, stirring continuously. Stir in the mint leaves. Add the cooked kumara with its juices and stir well to combine and heat through. Slice the lamb rump across the grain and serve with the kumara and greens.
  • Suggested Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 403g
Energy kJ (kcal) 2225 (531)
Protein (g) 38.0
Fat (g) 16.3
Saturated (g)
4.8
Carbohydrate (g) 55.2
Sugars (g)
40.4
Sodium (mg) 163.4
Iron (mg) 6.2
Zinc (mg) 5.1
Vitamin B12 (ug) 2.9
Vitamin D (ug) N/A
Selenium (ug) 8.9
  • Lamb rumps vary in size. We cooked rumps that weighed about 200g each.
  • Cut golden kumara in pieces about 1cm square.
  • For the greens you could use, baby silver beet or shredded swiss chard leaves.

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