This is was nice and easy to make and looks like it should be in a posh restaurant.
Keyword: Chef Ray, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Lamb with Broad Bean Puree and Roasted Carrots
Servings: 2
Ingredients
250gbaby carrots(or 2 regular carrots, cut in quarters lengthwise)
1 tspolive oil
1 cupfrozen broad beansdefrosted and pods removed
2 cups frozen peas
2Tbspfresh chiveschopped
½ clove garlicchopped
¼ - ½ cup reduced-salt chicken or vegetable stock
300gm lamb leg steaks
oil spray
½ tspsmoked paprika
pinch salt
1 tsptoasted pumpkin seeds
2 Tbspsauerkraut or chutney(optional)
Instructions
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.
Notes
From: Bezzant, Niki; It's On The Table In (Dec 17) Healthy Food Guide