This one dish wonder is a hearty lamb and vegetable bake which the whole family will love – and best of all, minimal washing up afterwards.
Ingredients
- 500g butternut pumpkin, peeled, cubed
- 1 large red capsicum, thickly sliced
- 1 large zucchini, thickly sliced
- 2 medium red onions, cut into thin wedges
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 tablespoon Tuscan seasoning
- 8 (100g each) lamb rump steaks, trimmed
Method
- Step 1Preheat oven to 220°C/200°C fanforced. Place pumpkin, capsicum, zucchini, onion, garlic, oil and seasoning in a large baking dish. Season with pepper. Toss to combine.
- Step 2Place lamb, in a single layer, over vegetables. Bake, turning lamb halfway through cooking, for 20 to 25 minutes for medium or until cooked to your liking. Serve.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2171 kj
Energy
29g
Fat Total
9g
Saturated Fat
5g
Fibre
47g
Protein
130mg
Cholesterol
270.75mg
Sodium
11g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use Moroccan or cajun seasoning instead of Tuscan, and pork chops instead of lamb.
- Author: Cathy Holt
- Image credit: Cath Muscat & Mark O'Meara
- Publication: Super Food Ideas
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