Lamb with broad bean purée and roasted baby carrotsReviewed by our expert panel
(at time of publication)
- 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)
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.
Make it gluten free: Check stock and paprika are gluten free.
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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)
Total fat 17g
–Saturated fat 4g
Dietary fibre 15g
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