Sun-Dried Tomato Lamb
For rarer meat, chop the potatoes, carrots, and cauliflower into smaller pieces, as they will cook more quickly that way and become tender before the meat is cooked through. Try this recipe with steak tenderloin or a turkey tenderloin if you don’t want lamb. Use boneless lamb fillets in this meal as bones just take up precious real estate in your pot. Trim the meat well of fat. Sun-dried tomatoes come either packed in oil or dry. Either is fine to use here.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Put the lamb in the pot.
Step 4
Combine the tomatoes and garlic, then spread over the lamb.
Step 5
Arrange the potato and carrots around the meat and lightly season with salt.
Step 6
In a small bowl, mix the honey, lemon juice, parsley, and cumin. Pour half the mixture over the carrots and potato, then add the cauliflower.
Step 7
Fill the rest of the pot with the green beans and then pour the remaining honey mixture over all.
Step 8
Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 474
Step 10
Protein: 37g
Step 11
Carbohydrates: 42g
Step 12
Fat: 19g
Step 13
Cholesterol: 116mg
Step 14
Sodium: 123mg
Step 15
Fiber: 10g
