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Spring Lamb Bowl

Healthy Lamb Bowl Recipe with Baby Carrots

4

Serves

30 mins

Prep Time

15 mins

Cook Time

Kathy Paterson

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

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Lamb,

Dinner,

National Lamb Day,

Ingredients

Lamb

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3 Quality Mark lamb rumps

i

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2 tbsp olive oil

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1 onion

cut into wedges

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1 carrot

finely chopped

Braised spring vegetables

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2 cups broad beans

i

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3 tbsp olive oil

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juice of 1 lemon

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1 garlic clove

crushed

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2 cups vegetable stock

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1 bunch baby carrots

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6 spring onions

finely sliced

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1 tbsp marjoram

Or use oregano leaves

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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.

More info

Nutrition Information per Serving (575g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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