Tag Archives: lamb

Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts

As you may have noticed by the amount of fish recipes on this blog, I’m not exactly the biggest fan of red meat. That said, given the right moment and the right recipe, I do really enjoy it. This recipe for Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts is a deliciously light and lean way to incorporate red meat into your diet, especially as the weather heats up. . . Best of all, the bulk of cooking is done on the BBQ, so not only will you feel like you’ve eaten clean, but the kitchen will actually look clean too xx


Warm Balsamic Lamb Salad w Roast Pumpkin, Asparagus and Candied Walnuts
Adapted from Super Food Ideas / Taste.com
Serves 4

Ingredients

1 teaspoon coconut oil melted
1 tablespoon olive oil
2 tablespoon balsamic vinegar
600g lamb backstrap, trimmed
600g butternut pumpkin, peeled, seeds removed, cut into 3cm wedges
olive oil cooking spray
1 bunch asparagus, trimmed, cut into thirds
1 large red onion, cut into thin wedges
60g baby rocket leaves
handful of walnuts chopped
1 teaspoon palm sugar

Directions
1.Preheat oven to 200°C. Line a large baking tray with baking paper. Whisk oil, 1 tablespoon of vinegar and salt and pepper in a ceramic bowl. Add lamb. Turn to coat. Cover and refrigerate.

2. Place pumpkin on baking tray and coat with melted coconut oil. Season with salt and pepper. Roast, turning once, for 40 minutes or until golden and tender. Transfer to a large bowl.

3. In a small saucepan heat one heaped teaspoon of palm sugar over a low flame until it begins to melt (approx 1 – 2 minutes), add the walnuts and stir for another minute or two coating evenly with the melted sugar mixture. Remove from and place in a small bowl to cool.

4. Meanwhile, preheat a barbecue grill on medium-high heat. Lightly spray asparagus and onion with oil. Season with salt and pepper. Cook for 3 to 4 minutes or until tender. Remove to a large bowl.

5. Remove lamb from marinade. Barbecue for 3 to 4 minutes on each side or until liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Thinly slice.

6. In a large serving bowl combine leaves, pumpkin, onions and asparagus, toss gently to combine and top with candied walnuts and a drizzle of remaining balsamic. Place salad on serving plates. Top with lamb and serve.

Mustard Pomegranate and Kale Quinoa with Honey and Lemon Seared Lamb

I was going to post this later this afternoon, but I happened to find myself in a conversation with my girlfriend about lamb back straps (as you do). She was on her way to buying them and I was in the midst of creating this post. So, it seemed only fitting to hurry along and post it this morning, in the hope of not only adding to her (no doubt already amazing) dinner but to any of you who are out there deciding what to make tonight. . .

If you’re not a fan of Kale or are having trouble finding it, it can be inter changed with Tuscan Cabbage, Spinach or even Green Beans. Enjoy! xx

Mustard Pomegranate and Kale Quinoa
Inspired by Green Kitchen Stories


Ingredients
1 cup quinoa
1 tbsp olive oil
1 tsp olive oil
2 shallots finely diced
zest and juice of 1 lemon
2 tbsp English mustard
4 large kale leaves, center ribs and stems removed, finely chopped and blanched
1/3 cup dried cranberries
¼ cup toasted pecans
pomegranate seeds

Directions
Cook quinoa as per instructions on pack, add chicken stock for flavor. Allow to cool once cooked

In the meantime in a small frying pan heat 1 tsp olive oil and saute shallots for approx 5 minutes or until slightly charred.

In a small bowl combine 1 tablespoon olive oil, mustard, lemon juice and zest, whisk together.

In a medium sized serving bowl combine quinoa, shallots, kale, cranberries, pomegranate seeds and drizzles with dressing. mix together well and top with toasted pecans.
TIP
To effectively remove pomegranate seeds, cut pomegranate in half, hold over bowl and with a wooden spoon begin tapping the flat side section of the pomegranate. At first nothing will happen, but persist and eventually the seeds will start trickling down.
TIP
To see exactly how to prepare kale leaves head right this way

Honey and Lemon Seared Lamb with Pomegranates and Mint
Recipe by Mummyknows


Ingredients
400g Lamb Back Strap
1 tablespoon olive oil
1 shallot finely diced
Juice and zest of 1 lemon
1 teaspoon honey
few sprigs of thyme
1 clove garlic minced
handful mint
pomegranate seeds

Directions
In a small bowl whisk together lemon juice, zest, honey, garlic and thyme leaves.

Marinate lamb in mixture from for 10 minutes up to an hour.

In a medium size frying pan heat 1 tablespoon olive oil and saute shallots. After 1 minute add lamb and sear over high heat. Turn occasionally and gradually add any left over marinate, cook until golden on the outside and pink on the inside (should only take a few minutes).

Serve lamb topped with shallots and sprinkled with pomegranate seeds and mint.