Spring Lamb Bowl
Healthy Lamb Bowl Recipe 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
Low Fat
Lamb,
Dinner,
National Lamb Day,
Ingredients
Lamb
3 Quality Mark lamb rumps
i
2 tbsp olive oil
1 onion
cut into wedges
1 carrot
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 (575g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1786 (426)kJ
Protein
31.3g
Total Fat
22.3g
Saturated Fat
4.5g
Carbs
20.6g
Sugars
14.5g
Sodium
610mg
Iron*
4mg
* Percentage of recommended daily intake (Aust/NZ)
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