Spinach & Lamb w veg chunks

(from BlueFinger’s recipe box)

R’s not going to like this.
Don’t burn the pine nuts

Serves 4 people

Categories: lamb

Ingredients

  • 500g butternut pumpkin, cubed
  • 4 small (480g) potatoes, thickly sliced
  • 1 medium red capsicum, quartered
  • 60g soft butter
  • 2T pine nuts, toasted
  • 1 clove garlic, crushed
  • 1/2 cup fresh parsley
  • 1t cracked peppercorns
  • 1T lemon juice
  • 2t olive oil
  • 400g lamb fillets, thinly sliced
  • 1 bunch (500g) English spinach, roughly chopped

Directions

  1. Steam pumpkin & potatoes till just tender

  2. Grill capsicum, skin side up, until skin blisters & blackens. Remove skin, slice

  3. Process capsicum, butter, nuts, garlic, parsley, peppercorns and juice till combined

  4. Wok-fry lamb in batches

  5. Add pumpkin, potatoes, capsicum mix & spinach

  6. Stir till spinach just wilted

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