Peppered lamb with braised autumn veges

Author: Tracey Meharg - Food stylist, Recipe developer, Author

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

12 trimmed lamb cutlets or 440g lamb leg steaks

4 kumarasweet-potatoX, cut in thick rounds

2 baby fennel, trimmed, quartered lengthways

420g can chopped tomatoes with basil and garlic

1 bunch silver beet, white stems trimmed, sliced roughly

Instructions

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1 Sprinkle lamb cutlets with freshly ground black pepper. Place a non-stick frying pan over a medium-high heat. Cook lamb, in batches, for 4 minutes each side or until cooked to your liking. Transfer to a heatproof plate, cover with foil to rest and keep warm.

2 Meanwhile, spray a separate deep, non-stick frying pan lightly with oil and place over high heat. Add kumara and fennel. Cook, covered and stirring occasionally, for 3 minutes.

3 Stir in tomatoes and 1/2 cup water and bring to the boil. Reduce heat to medium. Cover and simmer for 8 minutes or until veges are just tender. Add silver beet, cook and stir for 2 minutes, or until just wilted.

4 Serve lamb cutlets with the braised vegetables.

Variations

You can use trim lamb leg steaks instead of cutlets, if desired.
Try using any variety of flavoured canned tomatoes.
Make it gluten free: Check flavoured canned tomatoes are gluten free.

Nutrition Info (per serve)

Calories 366cal

Kilojoules 1530kJ

Protein 28g

Total fat 11g

–Saturated fat 4g

Carbohydrates 40g

–Sugars 12g

Dietary fibre 8g

Sodium 340mg

Calcium 120mg

Iron 4mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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