I think lamb has to be my favourite type of meat. It can take so well to many spices, flavours and herbs. This particular lamb rump was rubbed in cumin, garlic and salt, panfried to seal then roasted for 15 minutes, then served with a scattering of pomegranates.
This slow roasted sticky lamb is another one of my other favourites. I have had a look back over my recipes and noticed that I haven’t actually included many lamb recipes. 2017 is a new year and I will make sure to include a few more.
I live with my fiancé, however he works away from home 27 days on and 10 days off. So I am always looking to develop meals for one, rather than always cooking in bulk and feasting on it for days, I love a big variety too much.
When I haven’t got my pals over for dinner or if I am having a quiet Sunday evening, I won’t miss out on the opportunity of a Sunday-style roast. You don’t actually have to make this just on Sunday’s, as it takes under 30 minutes to make, any night of the week will do.
Why is it good for you:
Organic Lamb is great source of good quality protein with all of the essential amino acids which will nourish, replenish and repair tissue, skin and muscles. Organic entails that the lamb has none of the added hormones, antibiotics and so on, which have been known to disrupt our own hormones.
Cumin is known to help with digestion, upset stomachs and gas.
Pomegranates is the old French word for ‘seeded apples’, they are a fabulous source of potassium which is crucial to maintain a fluid balance in the body, by helping to maintain water balance as well as proper nerve and muscle impulses. They are also a great source of vitamin c and fibre which is good for immunity and digestion.
Enjoy this little number, I think you will.