Lamb Bliss Bowl

Name: Lamb Bliss Bowl
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Carrot; Cucumber; Free-range Lamb Leg; Fresh Mint; Hummus; Lemon; Lemons; NOMU Spanish Rub; Sunflower Seeds; White Wine Vinegar

Enjoy this delightful dinner number! Succulent lamb leg and roasted carrots lay on a bed of zesty hummus. Served with pickled cucumber ribbons and finished off with a scattering of sunflower seeds and fresh mint leaves.

Lamb Bliss Bowl

with hummus, pickled cucumber & roasted carrot

4.8

28 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 5ml of a sweetener of choice, and 10ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the Sunflower Seeds and the mint leaves. Serve with any remaining Lemon wedges. Great work, Chef!

Download the Recipe

Serves 2

LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 10ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the Sunflower Seeds and the mint leaves. Serve with any remaining Lemon wedges. Great work, Chef!

Download the Recipe

Serves 3

LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 15ml of a sweetener of choice, and 30ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the Sunflower Seeds and the mint leaves. Serve with any remaining Lemon wedges. Great work, Chef!

Download the Recipe

Serves 4

LET’S GET GOING!
Preheat the oven to 200°C. Spread out the Carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
IN A PICKLE
In a bowl, add the vinegar (to taste), 20ml of a sweetener of choice, and 40ml of water. Mix until the sweetener is fully dissolved. Add the Cucumber ribbons, toss until fully coated, and set aside to pickle.
ZESTY Hummus
In a bowl, combine the Hummus with the Lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning.
SUCCULENT LAMB
When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the Cucumber.
MARY HAD A TASTY LAMB!
Make a bed of the zesty Hummus. Top with the succulent lamb slices. Side with the Carrot wedges and the pickled Cucumber. Sprinkle over the Sunflower Seeds and the mint leaves. Serve with any remaining Lemon wedges. Great work, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Lamb Bliss Bowl?

The preparation time for Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot is between 15 and 30 minutes.

What is the total time required to make Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot?

The total time required to make Lamb Bliss Bowl with hummus, pickled cucumber & roasted carrot is between 30 and 50 minutes.

How many servings does Lamb Bliss Bowl provide?

4 servings

What are the main ingredients in Lamb Bliss Bowl?

Carrot, Cucumber, Free-range Lamb Leg, Fresh Mint, Hummus, Lemon, Lemons, NOMU Spanish Rub, Sunflower Seeds, White Wine Vinegar

What is the nutritional information of Lamb Bliss Bowl?

Calories: 709, Carbs: 43 grams, Fat: grams, Protein: 36.5 grams, Sugar: 17.5 grams, Salt: 1188 grams

How do I prepare Lamb Bliss Bowl?

LET’S GET GOING!: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. IN A PICKLE: In a bowl, add the vinegar (to taste), 10ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the cucumber ribbons, toss until fully coated, and set aside to pickle. ZESTY HUMMUS: In a bowl, combine the hummus with the lemon zest (to taste), a squeeze of lemon juice (to taste), and seasoning. SUCCULENT LAMB: When the carrots have 15-20 minutes remaining, place a nonstick pan over a medium-high heat. Pat the lamb leg dry with a paper towel. Coat in oil, the rub, and seasoning. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. Once browned, add to the roasting tray, with the carrots, to finish cooking in the oven for 5-8 minutes or until cooked to your liking. On completion, rest for 5 minutes before slicing. Lightly season the slices. Drain the pickling liquid from the cucumber. MARY HAD A TASTY LAMB!: Make a bed of the zesty hummus. Top with the succulent lamb slices. Side with the carrot wedges and the pickled cucumber. Sprinkle over the sunflower seeds and the mint leaves. Serve with any remaining lemon wedges. Great work, Chef!