Been away for a few weekend showing! Got a chance tonight to cook again for W after his Huntsville Clinic. He said he had a great weekend, but always so great to have him home. Thought it turned out great!
Tonights Sunday meal came from the book Fitness Food; The Essential Guide to Eating Well, by Dr. Susanna Holt.
6 large carrots, cut int 3/4 pieces on the diagonal
oil spray
2 tbs finely chopped flat leaf (italian) parsley
1 tsp finely chopped thyme
1tsp finely chopped sage
3 cloves garlic, crushed
2 x 10 1/2 pieces lamb rump, trimmed
1 lb 10 oz small new potatoes
1 cup vegetable stock
4 cups frozen peas
2 tbs mint
Prep time: 20 minutes
Cook time: 1 hour
Serves 4
Pre heat the oven to 400 degrees. Spray the carrots with the oil, season well and place into a large roasting pan. Cook in the oven for 1 hour, or until golden and soft.
Place the mustard, parsley, thyme and 2 crushed garlic cloves in a bowl. Mix well to combine and add the lamb pieces. Thoroughly coat the mixture and add to the carrots in the roasting pan 30 minutes before it is due to be ready.
Meanwhile, cook the potatoes in a large saucepan of boiling water for 12 minutes, or until tender, drain.
In a small saucepan over high heat, bring the vegetable stock to a boil, with the remaining crushed garlic clove. Add the peas and cook for 3 minutes. Remove from the heat and strain, reserving the stock. Put the peas, mint and reserved stock in a food processor. Blend until smooth, and season well to taste.
Remove the lamb from the oven and allow the rest, covered, on a board for 5 minutes, before slicing across the grain. Serve with the potatoes, pea and mint puree and the roasted carrots.
497 calories per serving
