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Steamed Easter Lamb with Spring Vegetables Recipe

  • 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5 5.00 (1 Ratings)
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  • 30-35 mins
  • Easy Easy
  • Microwave

Ingredients

  • for the sauce

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Ingredients

Adjust Servings:
4 lamb legs
500g green asparagus
500g carrots
50g broad beans
350g new potatoes
2 dashes of olive oil
salt
pepper
for the sauce
200ml sour cream
10 mint leaves
salt
pepper

Steps

1

Trim the vegetables and cut the potatoes in half.
Place the potatoes in a glass dish, season with salt and a dash of olive oil. Place into the Combi Steam Oven, select Steam 2 for 10 minutes. Once done, add the carrots, asparagus and broad beans, season with salt. Start steaming again for 6 minutes. Take out the glass dish and cover with tin foil to keep the vegetables hot.

2

Meanwhile, place the lamb pieces on a baking tray. Season with salt and a dash of olive oil. Place the baking tray on the top shelf of the oven. Select Steam 2 for 8 minutes. Finish cooking on the grill for 5 minutes.

3

Chop the mint leaves. Mix them with the sour creme and season with salt and pepper.
Arrange the vegetables on plates with the lamb pieces. Season with pepper. Serve immediately with the sauce.

Enjoy

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Ingredients

Adjust Servings:
4 lamb legs
500g green asparagus
500g carrots
50g broad beans
350g new potatoes
2 dashes of olive oil
salt
pepper
for the sauce
200ml sour cream
10 mint leaves
salt
pepper