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Rosemary balsamic lamb with vegetable mash

Roast lamb with vegetables

Rosemary balsamic lamb with vegetable mash

Name: Rosemary balsamic lamb with vegetable mash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 320g celeriac peeled and diced; 320g swede peeled and diced; 320g potato peeled and diced; 1 tbsp rapeseed oil; 3 red onions thinly sliced; 550g lean, trimmed lamb steak diced; 1 tsp finely chopped rosemary; 1 tbsp vegetable bouillon powder; 2 tbsp balsamic vinegar; 1 tbsp chopped parsley; 320g spinach to serve; 320g frozen peas to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.27 ratingsRate

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Enjoy all five of your 5-a-day in this healthy Sunday roast. It's a good source of energising vitamin C and iron, needed for healthy nails and hair

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

320g celeriac

peeled and diced
320g swede

peeled and diced
320g potato

peeled and diced
1 tbsp rapeseed oil
3 red onions

thinly sliced
550g lean, trimmed lamb steak

diced
1 tsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
1 tbsp chopped parsley
320g spinach

to serve
320g frozen peas

to serve

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Nutrition: per serving

kcal450

low
fat16g
saturates9g
carbs31g
sugars9g
fibre12g
protein39g
salt0.5g

Method

step 1

Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
step 2

Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle – try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
step 3

Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

RECIPE TIPS

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Recipe from Good Food magazine, January 2019

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A star rating of 4.5 out of 5.27 ratings

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