Lamb & Sweet Potato Mass Gainer
Dinner · Middle Eastern · Ready in 65 min · Serves 1
Tender slow-cooked lamb with roasted sweet potato, quinoa, and garlic oil drizzle. Maximum calories and muscle-building nutrients in one plate.
Per serving
- Calories
- 720
- Protein
- 42 g
- Carbs
- 68 g
- Fat
- 28 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron55%
- Vitamin D1%
- B12303%
- Zinc142%
- Magnesium64%
- Omega-377%
- Vitamin C72%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 280 g Lamb shoulder (cubed)
- 250 g Sweet potato (medium)
- 60 g Quinoa (uncooked)
- 100 g Onion
- 4 Garlic cloves
- 300 ml Lamb stock (or beef)
- 25 ml Extra virgin olive oil
- 5 g Fresh rosemary
Method
- 1
Cut 280g lamb into 3cm chunks. Peel and cut 250g sweet potato into 2cm cubes. Dice 100g onion. Mince 4 garlic cloves.
- 2
Heat 15ml olive oil in a heavy-bottomed pot over medium-high heat. Season lamb with salt and pepper, then sear for 3-4 minutes per side until browned. Remove and set aside.
- 3
In the same pot, add diced onion and cook for 4 minutes until softened. Add minced garlic and rosemary, cook for 1 minute until fragrant.
- 4
Return lamb to the pot. Add 300ml stock and bring to a simmer. Cover and cook on low heat for 30 minutes until lamb is tender.
- 5
Rinse 60g quinoa and cook with 120ml water for 15 minutes until fluffy. Fluff with a fork.
- 6
Toss sweet potato cubes with 10ml olive oil and roast at 200°C for 15-20 minutes until caramelised and tender.
- 7
Mound quinoa on a plate. Top with braised lamb and roasted sweet potato. Drizzle remaining olive oil over everything and serve hot.
