Lamb in the Garden

This delicious concoction is super easy, makes great leftovers & can be eaten warm or cold. You can use any veggies you like to make this as low carb or carb-ful as you wish. Packed full full of veggie goodness, lean protein and a whole lotta love. Enjoy.

Lamb backstrap (you can probably use another cut, I haven’t tried)
1 tbs rosemary, finely chopped
1 tbs mint, finely chopped
1 tbs coconut oil
Pinch salt & pepper
1/2 head cauliflower
1/2 head broccoli
1 eggplant, cubed
1 cup walnuts, lightly toasted in cinnamon
2 zucchini, chopped roughly
2 capsicum, sliced
You can add pumpkin/sweet potato/ beans etc if you like

1/4 cup olive oil
1 clove garlic, crushed
1 tsp fresh grated ginger
1/4 cup lemon juice
1 tbs coconut aminos/ tamari
1 tbs raw honey (optional- I didn’t use this but you can if you like)
Shake it all together in a jar.

Roast all the veggies first and set aside. Rub your lamb with the mint, rosemary, salt, pepper & coconut oil. Heat your frypan and cook the lamb to your liking. Allow it to rest for 5 mins before slicing. In a big salad bowl combine the roasted veggies & lamb, pour over dressing and toss gently. Top with walnuts. Add a bit of fresh chopped mint if you like. Dig in.


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