Spring Lamb Bowl
Healthy Lamb Bowl Recipe with Baby Carrots
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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National Lamb Day,
3 Quality Mark lamb rumps
2 tbsp olive oil
1 finely sliced onion
1 finely chopped carrot
Braised spring vegetables
2 cups broad bean
3 tbsp olive oil
1 lemon juice
1 crushed garlic clove
2 cups vegetable stock
1 bunch of baby carrots
6 spring onions
1 tbsp marjoram
Or use oregano leaves
2 bulbs, sliced fennel
To Make Lamb
To Braise Vegetables
Preheat the oven to 190°C.
Place 1 tablespoon oil in a small heavy-based saucepan and place over low heat.
Add the vegetables, place on the lid and cook gently until just tender.
Remove from the heat, season with salt and freshly ground black pepper and set aside to cool.
Make an incision in the side of each lamb rump to create a good-sized pocket.
Fill each with the cooled vegetables and hold together with a toothpick.
Set aside while you braise the spring vegetables.
Nutrition Information per Serving (575g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)