- 320g celeriac, peeled and diced
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 320g swede, peeled and diced
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 320g potato, peeled and diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 3 red onions, thinly sliced
- 550g lean, trimmed lamb steak, diced
- 1 tsp finely chopped rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp vegetable bouillon powder
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 320g spinach, to serve
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 320g frozen peas, to serve
Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
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.
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.
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