Lean Lamb and Spiced Parsnip and Carrot with Broccolini and Almond Sauce

Lean Lamb and Spiced Parsnip and Carrot with Broccolini and Almond Sauce

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, May 6, 2018.
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Charring the broccolini gives a lovely flavour, but feel free to omit this step if desired.

Ingredients

SPICED PARSNIPS AND CARROTS

  • 1 parsnip, scrubbed and cut into 1 x 5cm sticks
  • 2 carrots, cut into 1 x 5cm sticks
  • 1 tsp roast veggie spices
  • ½ tsp oil, for cooking (or use spray oil)
  • 1/8 tsp salt

BROCCOLINI

  • ½ bag broccolini
  • 1 tsp balsamic vinegar

LEAN LAMB

  • 275g lean lamb rump steaks (at room temperature)
  • ½ tsp oil, for cooking (or use spray oil)
  • 1/8 tsp salt

ALMOND SAUCE

  • ¼ lemon
  • ¼-½ clove garlic
  • ½ pottle yoghurt
  • 30g ground almonds
  • 1 Tbsp chopped mint leaves
  • 1/8 tsp honey
  • ½ tsp vinegar (e.g. white wine, apple cider)

TO SERVE

  • 1 Tbsp chopped mint leaves

Steps

  1. Preheat oven to 230ºC. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Toss parsnip, carrots, roast veggie spices, oil and salt together on prepared tray. Roast for about 20 minutes, until tender and golden. Turn once during cooking.
  3. Trim 1cm from ends off broccolini. Place in a medium, heat-proof bowl and cover with boiling water and a plate. Leave for 3-4 minutes then drain and refresh under cold water. Leave to drain well.
  4. Heat a medium, dry fry-pan on high heat. Pat lamb dry and rub over oil and salt. Cook lamb for about 3 minutes each side for medium (depending on thickness), or until cooked to your liking. Set aside, covered, to rest. Reserve pan.
  5. While lamb cooks, zest and juice the ¼ lemon and mince garlic. Add to a small bowl, along with all remaining almond sauce ingredients and mix well. Season to taste and set aside.
  6. When veggies have 5 minutes cook time remaining, return same pan lamb was cooked in to medium-high heat. Add broccolini and dry toast, tossing regularly for 1-2 minutes, until lightly charred. Add balsamic vinegar and remove from heat. Season to taste. Slice lamb thinly against the grain, reserving any resting juices.
  7. To serve, divide spiced parsnips and carrots between plates with lean lamb and any resting juices. Serve broccolini on the side and dollop over almond sauce. Garnish with mint.

Nutritional Information

Energy 1655 kj
396 kcal
Protein 37.4g
Carbohydrate 16.1g
Fat 18.7g