Lamb with broad bean purée and roasted baby carrots

Indulge in the rich flavors of Lamb with broad bean purée and roasted baby carrots, a culinary delight that not only satisfies your taste buds but also serves as a nutritious treat. In this guide, you’ll discover a step-by-step procedure to craft this dish, essential tips, and serving suggestions to elevate your dining experience.

Ingredients for Lamb with broad bean purée and roasted baby carrots

  • Lamb steaks: 2 (450g [Imperial], 16oz [Metric])
  • Fresh broad beans: 1 cup (240ml [Imperial], 250g [Metric])
  • Baby carrots: 8, washed and tops trimmed
  • Olive oil: 2 tablespoons (30ml [Imperial], 30g [Metric])
  • Salt: to taste
  • Black pepper: to taste
  • Fresh rosemary: 1 sprig
  • Butter: 1 tablespoon (15ml [Imperial], 15g [Metric])
  • Water: 1/4 cup (60ml [Imperial], 60g [Metric])

Total Time: 45 minutes

Serves: 2

Nutritional Facts (Per Serving)

  • Calories: 400
  • Protein: 35g
  • Carbohydrates: 15g
  • Dietary Fiber: 4g
  • Sugars: 4g
  • Fat: 22g
  • Saturated Fat: 8g
  • Cholesterol: 120mg
  • Sodium: 240mg

how to make the Lamb with broad bean purée and roasted baby carrots

  1. Start by prepping the lamb steaks.
    Season them with salt, black pepper, and finely chopped rosemary.
  2. In a skillet over medium heat,
    drizzle olive oil and once hot, place the lamb steaks.
  3. Cook for 6-7 minutes on each side
    or until they reach your desired level of doneness.
  4. While the lamb is cooking,
    bring a pot of water to boil. Add broad beans and cook for 3 minutes.
  5. Drain the beans and transfer to a blender.
    Add butter, salt, and a splash of water. Blend until a smooth purée forms.
  6. For the roasted baby carrots,
    preheat your oven to 400°F (200°C).
  7. Toss the baby carrots in olive oil,
    salt, and pepper. Spread them on a baking sheet.
  8. Roast in the oven for 20-25 minutes
    or until tender and slightly caramelized.

Tips

  1. For enhanced flavors,
    consider marinating the lamb steaks a few hours before cooking.
  2. If broad beans are not available,
    you can use green peas as a substitute for a similar creamy texture.
  3. Roasting the carrots with a sprinkle of herbs
    like thyme or rosemary can add a lovely aromatic flavor.

Serving Suggestions

  • Lay a generous dollop of broad bean purée on the plate.
  • Place the lamb steak right on top,
    ensuring the juices mingle with the purée.
  • Arrange the roasted baby carrots around the lamb.
  • Garnish with a sprig of rosemary
    or fresh herbs of your choice for added aesthetics.

Enjoy your Lamb with broad bean purée and roasted baby carrots with a side of freshly baked bread or a light salad to complete the meal. The creamy texture of the purée combined with the tender lamb and roasted carrots will surely make this dish a regular on your dinner menu. Relish each bite and cherish the fusion of flavors!

LAMB WITH BROAD BEAN PURÉE AND ROASTED BABY CARROTS

Indulge in the rich flavors of Lamb with broad bean purée and roasted baby carrots, a culinary delight that not only satisfies your taste buds but also serves as a nutritious treat. In this guide, you’ll discover a step-by-step procedure to craft this dish, essential tips, and serving suggestions to elevate your dining experience.
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Total Time: 45 minutes

Nutritions

Nutrition Facts
LAMB WITH BROAD BEAN PURÉE AND ROASTED BABY CARROTS
Amount per Serving
Calories
400
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
120
mg
40
%
Sodium
 
240
mg
10
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Lamb steaks: 2 450g [Imperial], 16oz [Metric]
  • Fresh broad beans: 1 cup 240ml [Imperial], 250g [Metric]
  • Baby carrots: 8 washed and tops trimmed
  • Olive oil: 2 tablespoons 30ml [Imperial], 30g [Metric]
  • Salt: to taste
  • Black pepper: to taste
  • Fresh rosemary: 1 sprig
  • Butter: 1 tablespoon 15ml [Imperial], 15g [Metric]
  • Water: 1/4 cup 60ml [Imperial], 60g [Metric]

Instructions

  • Start by prepping the lamb steaks.
  • Season them with salt, black pepper, and finely chopped rosemary.
  • In a skillet over medium heat,
  • drizzle olive oil and once hot, place the lamb steaks.
  • Cook for 6-7 minutes on each side
  • or until they reach your desired level of doneness.
  • While the lamb is cooking,
  • bring a pot of water to boil. Add broad beans and cook for 3 minutes.
  • Drain the beans and transfer to a blender.
  • Add butter, salt, and a splash of water. Blend until a smooth purée forms.
  • For the roasted baby carrots,
  • preheat your oven to 400°F (200°C).
  • Toss the baby carrots in olive oil,
  • salt, and pepper. Spread them on a baking sheet.
  • Roast in the oven for 20-25 minutes
  • or until tender and slightly caramelized.

Notes

TIPS
  1. For enhanced flavors,
    consider marinating the lamb steaks a few hours before cooking.
  2. If broad beans are not available,
    you can use green peas as a substitute for a similar creamy texture.
  3. Roasting the carrots with a sprinkle of herbs
    like thyme or rosemary can add a lovely aromatic flavor.
SERVING SUGGESTIONS
  • Lay a generous dollop of broad bean purée on the plate.
  • Place the lamb steak right on top,
    ensuring the juices mingle with the purée.
  • Arrange the roasted baby carrots around the lamb.
  • Garnish with a sprig of rosemary
    or fresh herbs of your choice for added aesthetics.

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