Chef Ray: Lamb with Broad Bean Puree and Roasted Carrots
This is was nice and easy to make and looks like it should be in a posh restaurant.
From: Bezzant, Niki; It’s On The Table In (Dec 17) Healthy Food Guide
- 250g baby carrots (or 2 regular carrots, cut in quarters lengthwise)
- 1 teaspoon olive oil
- 1 cup frozen broad beans, 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
- 300gm lamb leg steaks
- oil spray
- ½ teaspoon smoked paprika
- pinch salt
- 1 teaspoon toasted pumpkin seeds
- 2 tablespoons sauerkraut or chutney (optional)
- Preheat the 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.
- 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.
- 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.
- Divide lamb, roasted carrots and broad bean puree between 2 plates. Garnish with pumpkin seeds and a dollop of sauerkraut or chutney on the side, if using.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.