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lamb, minted peas & yogurt puree - baby's 1st easter

What better day to introduce lamb then Easter? Many don't necessarily think of lamb for their little - but it is a protein that is high in iron, omega-3 fatty acids, B12, niacin, zinc & selenium. Mint is also a yummy addition to any baby meal. It can soothe an upset tummy & is very high in Vitamin C!  We all know that mint & lamb go well together and when I was coming up with this recipe I realized that minted peas are delicious as well. I didn't want the mint to completely overtake the recipe so adding the yogurt gave it just the right amount of tang. My husband is still eating our sample purees as a dip! It's that tasty.

You can make this as a family or toddler meal as well. Just mash the peas by hand & don't puree the meat. I'd add a quinoa to round out the meal!

I'd love to hear your thoughts on this puree or see pictures if you make it for your bub! We are @simplebabyfoods on Instagram, Facebook & Twitter - follow & tag us!

xo,

N


peas, mint my lamb

  • This is a stage 2 puree (8+ months). Always ask your pediatrician before introducing new foods.
  • This can be made into a family meal
  • Freezes for up to 3 months

prep time:

10 minutes

cook time:

20 minutes

total time:

30 minutes

serving:

about 1 lb. of puree - 1 (16 oz) ice cube trays or 4-5 simple pouches

ingredients:

lamb:

  • 10 oz boneless lamb chops
  • 1 tablespoon mint chiffonade
  • 2 tablespoons whole yogurt
  • 1 clove of garlic

minted peas: 

  • 2 cups frozen peas
  • 2 tablespoons mint chiffonade
  • 1 tablespoon unsalted butter
  • 1/4 cup unsalted chicken stock
  • 1/2 cup whole yogurt
  • garlic powder, onion powder & pepper to taste

instruction:

  1. preheat the oven to 400˚ f
  2. chiffonade 3 tbl mint. put one tablespoon into a ziplock bag and reserve the rest. chop the garlic & put it into the bag along with 2 tbl whole yogurt. trim any fat off the lamb and add to the ziplock as well. shake the bag to coat the lamb.
  3. create a foil pouch with the lamb in the middle. (put one sheet of foil down, then the lamb, another sheet of foil on top & fold the ends together)
  4. cook for 20 minutes in the oven
  5. melt 1 tbl butter & 1 tbl of the reserved mint in a medium sauce pan. cook together for a minute to get the minty goodness into the butter. add the peas, chicken stock & garlic powder, onion powder & pepper to taste. cook until the peas are soft, about 5-7 minutes. stop cooking & add the rest of the mint.
  6. transfer peas with a slotted spoon (you don't want to get too much of the juice or it will thin your puree too much) to your blender along with 1/2 cup whole yogurt. pulse to your desired consistency. transfer a shallow dish.
  7. once the lamb has cooked, open the pouch and let it rest for 5 minutes. cut into 2 inch slices and transfer to your blender (you can use the same one you used for the peas!) pulse until you reach your desired consistence. add the meat to the pea puree & mix.
  8. pouch/portion out & serve! If you are serving at a later time the puree will last in the refrigerator for 3 days or in the freezer for up to 3 months!

Happy Easter Friends!

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