Lamb Roast With Spinach And Chickpeas – a delicious recipe with clove garlic, olive oil, rosemary, cumin, baby spinach, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Cut the lamb into small cubes. Then season with the garlic, olive oil, rosemary, cumin as well as salt and pepper (if using).", "Cook lamb on stove-top until no longer pink. Reserving any juices.
2
**If using babycook - Measure water to level 3 in your bowl and fill reservoir. Then place seasoned lamb in steam basket and place inside bowl.", "**If using babycook - When lamb is cooked remove from steam basket as well as any juices in bowl and set aside.", "Fill bowl to level 2 with water. Pour water into reservoir.", "Steam cook baby spinach and chickpeas.
3
**If using babycook - Pour chopped baby spinach and chickpeas into steam basket and then steam.", "After spinach and chickpeas are done, pour the spinach and chickpeas into the bowl/blender. Also pour the lamb with juices into the bowl/blender.", "Blend all ingredients to desired consistency.", "This dish can also be served with a spoonful of yogurt on top."]
68
kcal
Calories
5
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 clove garlic, 1 tablespoon olive oil, 1 tablespoon rosemary, 1 teaspoon cumin, and more.
Yes, Lamb Roast With Spinach And Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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