It may technically be the middle of spring but it feels like we are moving towards winter rather than summer. It seems as if summer is in no rush to arrive so I am moving our family meals towards it instead. This meal is a mix of raw and cooked vegetables, making it a fresh, healthy choice for the family meal table.
The beauty of using lamb backstraps in a meal is that the meat is so tender. It can be thinly sliced to go a long way in a meal, especially when paired with rice and vegetables. This recipe can be modified to include vegetables you have on hand.
- 4 coriander roots (1/2 tablespoon) chopped finely
- zest of one lime
- 1 tablespoon of olive oil (I used a garlic infused oil)
- 1 tablespoon Coconut Aminos* (see notes)
- 250 grams lamb backstrap or fillet
- Bowl Ingredients:
- Rice for four
- bunch fresh asparagus
- ½ tablespoon coconut oil
- ½ eggplant sliced into rounds and pan fried
- 1 carrot - finely peeled
- ½ cucumber diced
- ¼ capsicum sliced into rounds
- 200 grams cherry tomatoes halved
- To serve:
- fresh coriander leaves
- Lime juice
- fresh chilli (optional)
- freshly ground pepper
- Add the marinate ingredients to a bowl and stir.
- Add the meat to the bowl, cover and set aside to marinate - for the day if possible.
- Set the rice to cook and prepare the vegetables
- Cook the asparagus wrapped in foil, in the oven at 170 degrees celcius for 10 minutes with a drizzle of olive oil and pinch salt
- Set a pan to heat to medium high on the stove top and add the coconut
- Add the eggplant slices and cook until browned on each side and softened
- When the rice is ready, add the meat to the pan used for the eggplant. Ensure it is hot.
- Add the meat and cook on a medium high heat on each side for 4 minutes
- Remove the meat from the heat and allow it to sit for two minutes prior to finely slicing
- Add the rice to serving bowls and top with the vegetable ingredients and meat
- Serve with freshly squeezed lime juice and coriander leaves, fresh chilli and cracked pepper
If you are unable to source it, use ½ tablespoon of fish sauce and ½ tablespoon light soy or tamari.
Make sure you cook the lamb on a high heat, or you could use the BBQ, to achieve the smokey outer crust that works so perfectly with the melt-in the mouth tenderness of each slice.
Are you family meals moving towards warmer weather yet? What is on your plate this week?
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