Lamb with broad bean purée and roasted baby carrots

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Made just for two, this high iron lamb meal also provides 4½ of your 5-a-day and is a delicious balance between the sweetness of roasted carrots and the tangy sauerkraut/chutney.

Serves: 2

Time to make: 30 mins

Ingredients

More weights & measures

250g baby carrots (or 2 regular carrots, cut in quarters lengthwise)
1 teaspoon olive oil
1 cup frozen broad beansfavaX, defrosted and pods removed
2 cups frozen peas
2 tablespoons chopped fresh chives
½ clove garlic, chopped
¼ – ½ cup reduced-salt chicken or vegetable stock
300g lamb leg steaks
spray oil
½ teaspoon smoked paprika
pinch salt
1 tablespoon toasted pumpkin seeds
2 tablespoons sauerkraut or chutney (optional)

Instructions

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1 Preheat oven to 200°C. Place carrots on a baking dish lined with baking paper. Drizzle oil over and toss. Bake for 20 minutes, or until tender and browned.

2 Meanwhile, in a pot place broad beans, peas, chives, garlic and stock and bring to a simmer for 2 minutes. Remove from heat and puree using a stick blender, or transfer to a blender and puree until smooth. Add more stock or water if needed. Keep warm in pot.

3 Set a heavy-based pan over a high heat. Spray lamb steaks with oil and rub paprika and salt over. Cook in pan for 2 minutes each side, or until cooked to your liking. Remove and rest for 5 minutes. Slice.

4 Divide lamb, roasted carrots and broad bean purée between 2 plates. Garnish with pumpkin seeds and a dollop of sauerkraut or chutney on the side, if using.

Variations

Make it gluten free: Check stock and paprika are gluten free.

HFG tip

This recipe is from our Weeknight meal planner feature – everything you need for four nights of delicious, nutritionist-approved meals for two, for under $75. Just grab your shopping list and get dinner done!

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 47 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 13 g

Dietary fibre 15 g

Sodium 520 mg

Calcium 100 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.