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

Charring the broccolini gives it a lovely flavour, but feel free to omit this step if desired.

AVERAGE TIME
Fresh Start Lite 20
Lean Lamb and Spiced Parsnip and Carrot with Broccolini and Almond Sauce

This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 6, 2018.

SPICED ROOT VEGETABLES

  • 3 parsnips, scrubbed and cut into 1 x 5cm sticks
  • 3 carrots, cut into 1 x 5cm sticks
  • 2 tsp roast veggie spices
  • 1 tsp oil
  • ¼ tsp salt

BROCCOLI

  • 1 broccoli
  • 2 tsp balsamic vinegar

LEAN LAMB

  • 550g lean lamb rump steaks (at room temperature)
  • 1 tsp oil
  • ¼ tsp salt

ALMOND SAUCE

  • Zest and juice of ½ lemon
  • ½-1 clove garlic, minced
  • 150g yoghurt
  • 60g ground almonds
  • 1 Tbsp chopped mint
  • ¼ tsp honey
  • 1 tsp vinegar

TO SERVE

  • 1 Tbsp chopped mint
  • 1 Preheat oven to 230ºC. Line an oven tray with baking paper. Bring a full kettle to the boil.
  • 2 Toss parsnips, carrots, roast veggie spices, oil and salt together on prepared tray. Roast for 20- 22 minutes, until tender and golden. Turn once during cooking.
  • 3 Cut broccoli into small florets. Place in a large, 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 large, 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, combine all almond sauce ingredients in a small bowl and mix together well. Season to taste and set aside.
  • 6 When veggies have 5 minutes cook time remaining, return reserved pan to medium-high heat. Add broccoli to pan and dry toast, tossing regularly, for 1-2 minutes until lightly charred. Add balsamic vinegar and remove from heat. Season to taste.
  • 7 Slice lamb thinly against the grain, reserving any resting juices.
  • 8 To serve, divide spiced parsnips and carrots between plates with lean lamb and any resting juices. Serve broccoli on the side and dollop over almond sauce. Garnish with mint.
  • SERVES 4

Nutritional Information

  • Energy: 1770 kj / 423 kcal
  • Protein: 38.1g
  • Carbohydrate: 22.0g
  • Fat: 18.7g

Legend

  • Pantry staple

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