Meat and three vegetables is classic kiwi tucker. Here is a tasty, slightly fancier, take on this; with the addition of minted pea mash, which goes perfectly with the lamb. A fabulous nutritionally balanced dinner idea.

This recipe was kindly supplied to use by our nutritionist Kimberley Bell. For more from Kim, head to her website here.

Serves 4-6

700g lamb
2 medium orange kumaras (approx 800g raw weight)
2 cups frozen minted peas (available in most supermarkets)
1 bunch of broccolini (or 1 head of broccoli)
1 punnet cherry tomatoes
Dried herbs + seasoning: rosemary, salt and pepper, chilli flakes
1 large handful of fresh mint (optional)
500ml vegetable stock


  1. Pre heat oven to 180 degrees. Chop up the kumara, toss in oilve oil, season with salt/pepper and rosemary. Place in the oven for 10 minutes. 

  2. Remove the tray with kumara after 10 mins and add lamb. Spray lamb with olive oil and add rosemary, salt and pepper. Place everything back in the oven for another 10 mins. 

  3. Whilst lamb is cooking, In a small sauce pan add 500ml of vegetables stock and the mint peas (with or without fresh mint). Bring to the boil. 

  4. Remove lamb and kumara from the oven and add the broccoli and cherry tomatoes. Spray with olive oil, and add chilli flakes to the broccoli (optional). Check lamb, then place back in the oven for 10-15mins. 

  5. Drain the peas, and blend in a food processor or nutri-bullet. Pour pea mash into a bowl and set aside. 

  6. Remove the oven tray and check lamb is cooked, then serve with pea mash, roasted kumara, broccolli and cherry tomatoes.

Per serving , when serving six and with 2 tbsp olvie oil to drizzle before cooking
Protein: 41.15g
Carbohydrates: 35.8g
Dietary fibre: 8.6g
Sugars: 13.2g
Fat: 16.38g