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Lamb shoulder with broad beans and herbs by Ottolenghi

It’s lambing season so spring is the perfect time of year to be eating this nutritious red meat. Like the broad bean in this recipe, it too is a great source of iron and B12 but iron from meat is more easily absorbed than from its plant cousin. Iron is essential for carrying oxygen around our body and providing us with energy. Menstruating women are often low in iron so having iron rich foods replenishes the monthly loss and may help to avoid iron deficiency. Lamb is also a wonderful source of protein and rich in those ever important B vitamins, needed for good moods, a healthy liver as well as a million other chemical processes in the body.

6 garlic cloves, peeled and thinly sliced
1.5kg new-season lamb shoulder, bone removed and rolled
5 tbsp olive oil
Maldon sea salt and black pepper
60g fresh parsley, leaves and stalks
30g fresh mint, leaves only
60g fresh coriander, leaves and stalk
200ml vegetable stock
1½ tsp cumin
3 tbsp lemon juice
375g broad beans (fresh or frozen), blanched and skins removed

Pre-heat the oven to 190C. Press the garlic into the folds of the lamb and rub it with olive oil, salt and pepper.  Make a bed from ½ of the herbs in a roasting tray and poor in the stock. Lay the lamb on the herbs and roast for at least an hour and 20 mins – baste every 20 mins until it is cooked.

Drain the juice from the roasting tray into the food processor, add the rest of the herbs, cumin and whizz all together.

Mix the broad beans and lemon in a bowl then serve them on the plate next to the warm lamb, now dressed with the herb garnish. Enjoy!








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