Free Healthy Recipe - Lamb with pea salad

Dairy free, Gluten free, Low carbohydrate, Low GI, Low sugar, Wheat Free

Brett Stevens

This recipe is from the summer section of The Greengrocer's Diet by Judy Davie (published by Pan Macmillan RRP $39.99)

680 grams lamb back strap
2 cloves garlic, crushed
1½ tbs lemon juice
2 zucchini cut into spirals
1 cup peas
100 grams snowpeas
1 handful rocket
1 small handful parsley

Place the lamb on a plate. Rub with garlic and drizzle with 2 tsp of the lemon juice and 2 tsp of the olive oil. Set aside at room temperature for an hour.
Preheat a barbecue to hot. Cook lamb for 8 to 10 minutes on each side, depending on your preference. The lamb should rest for about 10 minutes before serving.

Meanwhile, plunge the zucchini spirals in boiling water for 1 minute. Strain through a sieve and thoroughly shake to remove excess moisture.

Steam the peas and snow peas for 2 to 3 minutes.

Arrange the rocket on a serving platter and top with peas and snow peas.

Combine parsley, remaining lemon juice, capers, remaining olive oil, salt and some cracked black pepper and blend to combine. Drizzle the dressing over the greens. Slice the lamb and serve over the salad.

Makes 4 servings

Scale recipe to serves

Prep Time: 60 mins
Cooking Time: 10 mins
Ready in: 25 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1664 kj
Calories 398 kcal
Fat 20 g
Saturated Fat 5 g
Total Carbohydrate 11 g
Total Protein 40 g
Fibre 5 g

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