Roast mini lamb rump with beetroot and lentils

Roast mini lamb rump with beetroot and lentils

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The ingredient of Roast mini lamb rump with beetroot and lentils

  1. 4 small (about 500g) beetroots, peeled, cut into thin wedges
  2. 1 large red onion, peeled, cut into wedges
  3. 8 garlic cloves, unpeeled
  4. 1/4 cup chopped thyme
  5. 1/3 cup (80ml) olive oil
  6. 2 (about 750g) rolled mini lamb rumps
  7. 2/3 cup (140g) brown lentils
  8. 1 cup (250ml) Massel beef stock
  9. 1/2 bunch of kale (see note), rocket or English spinach leaves, trimmed

The instruction how to make Roast mini lamb rump with beetroot and lentils

  1. Preheat oven to 220u00b0C. Combine beetroot, onion, garlic and half the thyme with 1/4 cup (60ml) oil and mix well. Arrange on an oven tray and roast for 25 minutes or until vegetables are tender.
  2. Meanwhile, heat remaining oil in a heavy-based frying pan over high heat. Add lamb and cook, turning, for 5 minutes or until browned. Season with salt and pepper and sprinkle with remaining thyme. Place on an oven tray and roast in preheated oven for 20-25 minutes for medium or until cooked to your liking. Remove from oven and cover with foil. Set aside for 5 minutes to rest.
  3. Meanwhile, cook lentils in a medium saucepan of boiling water for 7 minutes or until just tender. Drain well. Return lentils to same pan with stock and simmer for 2 minutes or until heated through. Add kale and simmer, covered, for 2 minutes or until kale wilts. Season with salt and pepper.
  4. Thickly slice lamb. Place on serving plates. Serve with lentil mixture and roasted vegetables.

Nutritions of Roast mini lamb rump with beetroot and lentils

calories: 627.853 calories
calories: 39 grams fat
calories: 11 grams saturated fat
calories: 20 grams carbohydrates
calories: 15 grams sugar
calories:
calories: 46 grams protein
calories: 122 milligrams cholesterol
calories: 731.98 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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