alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Slow Cooked Lamb with Pumpkin & Spinach

Slow Cooked Lamb with Pumpkin & Spinach

Sleep deprived and craving some comfort food, I created this nutritious recipe specifically to make me feel nice and cosy on the inside. Melbourne's weather had gotten the better of me and I just felt like treating my body to some nourishing deliciousness. So, it is full of goodness with the tender lamb and spinach giving you a lovely energy boost while the creamy pumpkin is full of fibre and anti-oxidant power. So simple and so good!

For this one pot wonder I use a cast iron casserole dish with a lid that can be used on the stove top and in the oven. If you do not have one you can use a fry pan for the first few steps and then pour the ingredients into a large baking dish.

Slow Cooked Lamb With Pumpkin & Spinach

Serves 4


  • 1/4 cup flour
  • 500g lamb, diced
  • 1 clove of Garlic, diced 
  • 1 tablespoon of Olive Oil
  • Small handfuls of fresh Rosemary & Oregano
  • 1 cup chicken stock
  • 1 cup diced Tomatoes (tinned or homemade)
  • 1 kg Butternut Pumpkin, diced
  • 3 cups Spinach, shredded
  • Pepper & Salt

Pre-heat the oven to 160 degrees Celcius

  1. Toss the diced lamb through the flour, maybe with a little salt and pepper, until lightly coated.
  2. In a cast iron pot, heat the olive oil to medium heat and add the garlic. Cook until it starts to soften then add the herbs and stir.
  3. Throw in the lamb and cook until the outsides start to brown and turn golden.
  4. Add the chicken stock and tomatoes. Bring to boil and then lower to simmer.
  5. Stir through the pumpkin cubes then place the lid on top. Cook on low heat for about 20 minutes and then remove to the oven.
  6. Cook for 2.5 hours before removing the lid and cooking for a further 25 minutes. Add extra hot stock and lower the heat if it starts to dry out too much.
  7. Remove from the oven and stir through the spinach then place the lid back on for about 5 minutes. This will help steam the spinach, locking in the nutrients.
  8. Serve in bowls with some crusty bread and perhaps a drizzle of extra virgin olive oil. Add some more pepper and a little salt if you like.




Lana xx

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