Lamb and veges sure to be a smash hit

The tra­di­tional meat and three veg gets a makeover with this colour­ful dish.

Central Otago Mirror - - BUILDING & HOME RENOVATION - My Food Bag Fresh Start recipes are 450 calo­ries or less per serve, have lean pro­tein and loads of veg­eta­bles, and are lower in gluten and dairy.

min­utes, un­til veg­eta­bles are soft­ened. Drain well and re­turn to pot to steam and dry out slightly for about 1 minute.

While veg­eta­bles are cook­ing, pre­pare the rest of the meal. Cut cherry toma­toes in half and set aside in a small bowl with all re­main­ing warm tomato vinai­grette in­gre­di­ents. Sea­son with salt and pepper.

Heat a medium, dry fry-pan on high heat. Pat lamb dry with pa­per tow­els, use hands to rub in oil thor­oughly and sea­son with salt and pepper. Cook lamb for 2-3 min­utes each side for medi­um­rare (de­pend­ing on thick­ness), or un­til cooked to your lik­ing. Set aside, cov­ered in foil, to rest for 5 min­utes be­fore slic­ing thinly.

Re­turn pan used for lamb to low-medium heat. Add all warm tomato vinai­grette in­gre­di­ents and cook for 30-60 sec­onds, un­til toma­toes have soft­ened slightly. Re­move from heat.

Add gar­lic, feta, mint and salt to ku­mara, cau­li­flower and broc­coli mix­ture. Use a potato masher to smash well. Sea­son to taste with salt and pepper.

To serve, di­vide minted broc­co­cauli smash be­tween plates, along with sliced lean lamb rump.

Spoon over warm tomato vinai­grette and any lamb rest­ing juices, if de­sired.

The lamb and minted brocco-cauli smash is served with a tomato vinai­grette.

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