High-protein braised lamb rump with millet

High-protein braised lamb rump with millet: a hearty one-pot recipe with lamb, millet, apricots, almonds and cumin. Warming, nutty and well rounded.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 620 kcal per serving
• Protein: 38 g
• Fat: 22 g
• Carbs: 65 g

Ingredients

• 300g lamb rump
• 150g millet
• 40g dried apricots
• 30g almonds
• 400ml vegetable stock
• 1 onion
• 1 tbsp olive oil
• 1 tsp cumin

Method

You’ll need: saucepan · chopping board · knife

1. Finely dice the onion and the dried apricots. Roughly chop the almonds.
2. Heat the olive oil in a pan and brown the lamb rump well on all sides. Then take the meat out for a moment.
3. Fry the onion in the same pan until translucent. Add the millet and cumin and toast everything briefly.
4. Pour in the vegetable stock and put the lamb rump back in the pan. Simmer gently, covered, until the millet is cooked and the meat is braised.
5. Fold the apricots into the millet and leave the dish to stand for a moment. This brings the spice, sweetness and roasted flavours together.
6. Slice the lamb rump and arrange it on the millet. Scatter the chopped almonds over everything and serve straight away.

Good to know

This is pure comfort food. Gently braised, well spiced and with that subtle sweetness that rounds everything off. Just right when you want something satisfying that still isn't heavy.

Swaps

Lamb rump → turkey thigh (less fat, similar protein content); Millet → quinoa (a little more protein and magnesium); Apricots → dried plums (similar fibre content, a little stronger in flavour); Almonds → walnuts (more omega-3 fatty acids).

Allergens

Contains tree nuts (almonds). Millet is gluten-free; watch out for the almond pieces with children, and during pregnancy the dish is fine as long as the lamb is cooked right through.

Dairy-free recipes