When you think of winter comfort food, healthy probably isn’t the first word you’d use to describe it. But what if we told you that this delicious lamb recipe is both hearty and healthy?
Featuring delicious free-range lamb from Victoria as well as pumpkin, capsicum, and onion to fill you up and help boost your immune system, this tasty Rosemary Lamb Rump and Balsamic Roasted Vegetables dish is the perfect winter warmer.
What Makes This Dish Healthy?
Since the main protein of the meal lamb, you can expect to enjoy a fantastic boost in your iron levels. Lamb has anti-inflammatory properties and plenty of vitamin B that supports many vital systems within the body. It can also assist in strengthening your immune system.
When lamb is paired with pumpkin — which is highly nutrient-dense but has a surprisingly low calorie count — and onion — which has known antibacterial properties as well as plenty of antioxidants — you really can’t go wrong.
The capsicum in this dish also carries plenty of benefits, including improving heart health, relieving pain and even lowering your risk of certain cancers.
Doesn’t the Haloumi Make It Unhealthy?
It’s a common misconception that cheese isn’t good for us. Unless you have a dairy intolerance, cheese can actually be quite beneficial, thanks to the high calcium levels it contains.
In fact, Haloumi cheese is particularly good for you as it also provides protein, helps you feel fuller for longer and can help in reducing your risk of type 2 diabetes.
Pro Tip: Buy more Haloumi than you need and keep some for snacking. This tasty cheese is absolutely delicious when grilled with herbs and spices.
Where To Source Ingredients
We suggest sourcing the ingredients for this Rosemary Lamb Rump and Balsamic Roasted Vegetables from your local free-range butcher and farmers market or green grocer.
Your preferred free-range butcher in Melbourne will also be able to assist with tips and tricks for better preparing and cooking your meat — a major perk over simply grabbing packaged stuff off a shelf.
Looking for Serving Suggestions?
A delicious and nutritious salad is included as part of this Rosemary Lamb Rump and Balsamic Roasted Vegetables recipe. However, those looking for something a little different could consider serving it alongside a Slow Cooker Whole Chicken Noodle Soup to really ramp up the feel-good and warming elements of this dish.
Want to add this Rosemary Lamb Rump and Balsamic Roasted Vegetables recipe to tonight’s menu? Head down to your local free-range butcher to collect your lamb, visit your green grocer to gather the rest of the ingredients and get ready to cook up a storm.
- 1 kilogram Whole lamb rumps (about 4-5, trimmed of fat)
- 2 Red capsicum (cut into wedges)
- 1 kilogram Pumpkin (cut into wedges)
- 2 Red onions (cut into wedges)
- 2½ tablespoon Olive oil
- 250 gram Haloumi cheese (cut into 2cm pieces)
- 1 tablespoon Balsamic vinegar
- 2 tablespoon Rosemary leaves (chopped)
- ½ cup Basil leaves
- Green salad (to serve)
- Take the lamb out of the fridge to allow it to come to room temperature.
- Preheat oven to 180ºC. Toss the capsicum, pumpkin and red onion with 2 tbsp of the oil and spread on a lined baking tray, cooking for 25 minutes or until golden brown. Add the haloumi pieces to the tray and drizzle with balsamic vinegar. Bake the vegetables and haloumi for a further 15 minutes or until the haloumi is golden brown.
- Place a large frying pan over a high heat. Rub the lamb with the remaining oil and cook for 2 minutes on both sides or until browned (lamb does not need to be cooked).
- Rub the browned lamb with rosemary and place in a roasting dish in the oven for 15-20 minutes or until cooked to your liking. Remove from oven, cover loosely with foil and allow to rest for 10 minutes.
- Slice the lamb and serve with roasted vegetables, haloumi and basil leaves. Serve with a green salad
After Something Different?
There are plenty of healthy substitutes available here.