Ingredients

  • Serves 1 person
  • 35 g yellow onion (diced)

  • 170 g lamb leg (cubed)

  • 90 g red plums (cores & cubed)

  • 140 g celeriac (peeled & cubed)

  • 140 g broccoli florets

  • 10 g unsalted butter

  • 35 g white cooking wine

  • 10 g garlic (minced)

  • 1 g ground cinnamon

  • 1 g nutmeg powder

  • 8 g + 30 g honey

  • 4 g sherry vinegar

  • 200 m water

  • 65 g canned diced tomato

  • 8 g balsamic vinegar

  • 5 g ground cumin

  • 10 g + 20 g olive oil

  • 1 g + 3 g +2 g salt

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Red Plum Lamb Leg

Juicy red plums, blistered till soft and slightly oozy are the special sweet fruity note in this comforting low carb tomato lamb dish. The leg of lamb is cubed then simmered in spice-packed layers of smoky cinnamon, mellow garlic, earthy honey and lightened with splashes of tangy sherry vinegar and white wine. Oven-baked broccoli and celeriac, a snappy celery-like veggie, lends a nutty richness that completes this hearty one-bowl.
  • Easy
  • 15 min
  • 50 min
  • 15 min
  • 2 steps
  • 18 Ingredients
  • Easy
  • 2 steps
  • 18 Ingredients
  • 15 min
  • 50 min
  • 15 min

Instructions

  1. Preparing the Lamb

    • In a pan, sauté onion with 10g olive oil on medium-low heat till brown and fragrant.

    • Toss in the lamb and fry till you get a Maillard reaction (till it turns brown).

    • Deglaze with the butter and slowly add in white wine. Combine well. 

    • Toss in the remaining ingredients (garlic, red plums, ground cinnamon, nutmeg, 8g honey, 3g salt and sherry vinegar) and mix well. 

    • Add enough water to cover the lamb and cook for 30 mins.

    • Remove from heat and set aside.

    Preparing the Lamb


  2. Making the tomato sauce

    • In a pot, combine the canned tomato, 30g honey, balsamic vinegar, 1g salt and cumin and bring it to a boil.

    • Reduce heat to a simmer, cook for 5 mins until sauce has thickened.

    • Remove from heat and set aside

     Making the tomato sauce


  3. Preparing the vegetables

    • Pre heat oven at 180⁰C.

    • In a bowl, toss the celeriac and broccoli with 20g olive oil.

    • Transfer onto lined baking tray, sprinkle 2g salt and pop into the oven for 15 mins.

    Preparing the vegetables


Plate and Serve!

Remove and its ready to serve with the lamb and the tomato sauce

Plate and Serve!

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Ingredients
  • Serves 1 person
  • 35 g yellow onion (diced)

  • 170 g lamb leg (cubed)

  • 90 g red plums (cores & cubed)

  • 140 g celeriac (peeled & cubed)

  • 140 g broccoli florets

  • 10 g unsalted butter

  • 35 g white cooking wine

  • 10 g garlic (minced)

  • 1 g ground cinnamon

  • 1 g nutmeg powder

  • 8 g + 30 g honey

  • 4 g sherry vinegar

  • 200 m water

  • 65 g canned diced tomato

  • 8 g balsamic vinegar

  • 5 g ground cumin

  • 10 g + 20 g olive oil

  • 1 g + 3 g +2 g salt

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