Sticky Lamb Parcels

This recipe uses baking paper to parcel up lamb rumps or boneless leg steaks with basmati rice, mushrooms and purple sprouting broccoli with a wonderful sticky sauce to create a quick meal that you can just pop into the oven for 25 minutes. With only 294 kcal per portion, this dish is a delicious way of cooking lamb particularly in spring.

Prep Time: 15 mins

Cook Time: 25 minutes

Serves: 2 people

Ingredients

  • 2 lean lamb rumps or boneless leg steaks
  • 100g brown basmati rice, cooked
  • Freshly milled black pepper
  • 2 star anise
  • 1 cinnamon stick, halved
  • 50g mushrooms, sliced
  • Grated zest of ½ lemon
  • 100g purple sprouting broccoli, divided into small pieces or florets
  • 4 tablespoons dry sherry
  • Fresh lemon thyme, to garnish

Method

  1. Preheat the oven to 200°C,180°C Fan, Gas Mark 6.
  2. Cut two x 20cm x 30cm pieces of non-stick baking or parchment paper.  Place each paper on a large baking tray or roasting tin. Divided the cooked rice between the papers.
  3. Season the lamb, place on top of the rice with the star anise, cinnamon, mushrooms, lemon zest and broccoli.
  4. In a small bowl mix together the hoisin sauce and sherry, spoon the mixture over the lamb.  Fold the edges of each piece to form a loose parcel (or lightly fasten with cocktail sticks at each end).
  5. Bake for 20-25 minutes.  Open the parcels, remove the cinnamon and star anise, garnish with the thyme and serve immediately.

Tips:

If preferred replace the brown basmati with either quinoa or bulgur wheat. Aluminium foil works well as parcels too.