Ingredients
- 1.2kg butternut pumpkin, peeled, cut into large chunks
- 3 red onions, cut into wedges
- olive oil spray
- 2 x 350g trim lamb mini (leg) roasts
- 1 garlic clove, peeled, thinly sliced lengthways
- 1 small bunch rosemary
- 200g stringless green beans
- 1/2 cup fruit chutney
Method
- Step 1Preheat oven to 200°C. Arrange pumpkin and onion in a baking pan. Spray with oil. Roast for 10 minutes.
- Step 2Meanwhile, pierce lamb and insert garlic slivers. Spray lamb with oil. Rub with salt and pepper. Spray rosemary with oil and place on a baking tray. Put lamb on top.
- Step 3Bake for 30 to 35 minutes for medium, or to taste. Transfer meat to a plate. Cover. Keep warm for 10 minutes before slicing.
- Step 4Boil beans for 3 to 4 minutes until tender. Drain.
- Step 5Arrange vegetables and sliced lamb on plates. Top with fruit chutney. Serve.
- High fibre
- High protein
- Low carb
- Lower gi
Nutrition
2212 kj
Energy
16g
Fat Total
6g
Saturated Fat
10g
Fibre
47g
Protein
112mg
Cholesterol
390.4mg
Sodium
36g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Annette Forrest
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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