Moroccan lamb with spiced vegetables

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(25)
Main Meals (Dinners)
2 peopleServes
2
Prep   10 min
Cook   35 min
  • Beetroot, peeled, boiled, 2 beetroot(s), drained, cut into thin wedges
  • Olive oil, 2 teaspoon(s)
  • Pepper, any type, ground, 1 pinch(es)
  • Pumpkin, any type, 200 g, e.g. butternut, skin on, cut into 3cm pieces
  • Carrot, 2 medium carrot(s), cut into 3cm pieces
  • Brussels sprouts, 5 brussels sprout(s), trimmed and sliced
  • Moroccan seasoning, 6 teaspoon(s)
  • Red onion, 1 medium, cut into thin wedges
  • Lamb eye of loin, extra lean, raw, 300 g, fillet, trimmed
  • Red wine vinegar, 2 tablespoon(s)
  • Fresh mint, 3 tablespoon(s)

Method

Preheat oven 220°C fan forced.

Place beetroot in small roasting pan. Drizzle lightly with a 1/2 teaspoon of oil and season to taste.

Cut pumpkin and carrot into 3cm pieces. Arrange in another roasting pan with brussel sprouts. Drizzle lightly with a teaspoon of oil then sprinkle over 4 teaspoons spice mix, turn to coat. Place into oven with the beetroot pan and roast both pans for 20 minutes. Remove the beetroot, add the onions to the pumpkin, stir to combine. Roast a further 10 minutes or until vegetables are tender. Remove from oven

Meanwhile, rub lamb lightly with a 1/2 teaspoon of oil and sprinkle with remaining 2 teaspoons spice mix, massaging with fingertips. Heat a non-stick frying pan over medium heat. Add lamb, cook for 4 minutes each side, for medium or until cooked to your liking. Remove to a plate, cover with foil to keep warm. Stand 10 minutes before thickly slicing.

Add the beetroot to the pumpkin pan. Spoon over the vinegar. Top with lamb and any pan juices from resting. Scatter over the mint to serve.

TIP: you can buy 250g packets precooked whole beetroot.

Nutrition facts per serve
Makes 2 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables4.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories510
Protein53.4 g
Total fat13.7 g
- Saturated fat3.5 g
Total carbohydrates31.7 g
- Total sugars29.8 g
Fibre19.3 g
Sodium346 mg

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