(NB This is a recipe modified from a Real Living Cookbook)
Now that the season is getting cooler here, it is nice to shift to more warming and hearty meals that really deliver a wholesome feed, as well as make the tastebuds sing! As you guys may know, I’m not such a fan of following recipes. I love, however to be inspired by new ideas I find in magazines or elsewhere, AND with the advent of a new man in my life I have felt ever more motivated to go beyond my usual comfort zone with food to experiment and play! 🙂
Lean red meat is a fantastic inclusion in most people’s diet. Whilst I definitely agree we are all individuals with unique needs, it has been my experience in my professional background that not too many people can go for extended periods without red meat in their lives and stay healthy, vibrant and strong. Of course there are those that can, and feel all the more better for it! It is most vital that we learn to listen to our own bodies and follow its guidance. For those of you who, like me, need red meat to thrive, it is wise to choose the leanest variety we can (if going with mainstream meat choices), or otherwise go organic and feel free to eat the fat 🙂
3-4 serves of red meat a week is ideal. More than this is probably too much, however, again, listen to YOUR body.
The bean salad in this recipe is a ripper! Full of fibre, good fats and very “blood sugar” friendly this is a goodie for so many other occasions! A good lunch box addition; a great bbq accompaniment and also fantastic with chicken!
Finally, the sweet potato crisps are an awesome, easy and speedy source of delicious energy, vitamin C and again fibre! 🙂
1 tbsp olive oil
9-12 lamb cutlets
2 tsp chopped fresh rosemary
Himalayan Sea Salt
Cracked Black pepper
2 tbsp extra virgin olive oil
1 eschalot, finely chopped
1 1/2 tbsp red wine vinegar
3 tsp grainy mustard (or Dijon)
1 can 4 or 5 bean mix, drained and rinsed
250-500g green beans, blanched/steamed
Handful fresh mint leaves, torn
Handful fresh flat-leaf parsely
75-150g baby spinach leaves
1/2-1 sweet potato, skin on, scrubbed and chopped into circles
-Place olive oil and rosemary in large bowl to infuse.
-Trim excess fat off lamb cutlets (if required) and toss in bowl with rosemary oil. Season with salt and pepper
-Allow to marinate, covered, whilst you prep salad & sweet potato crisps.
-Line a baking tray with non stick baking paper. Lightly coat sweet potato circles with oil of choice – coconut or olive oil recommended. A small amount of himalayan sea salt to taste is an optional extra. Pop into pre-heated oven (around 180-200 degrees Celsius) until cooked to desired finish (I like mine a little charred! Don’t judge! lol)
-In a second bowl, mix together extra virgin olive oil, eschalot, vinegar and mustard. Add bean mix, beans, mint, parsley and spinach leaves. Toss to coast and season as desired.
-When your crisps are almost done, Cook lamb cutlets in a chargrill pan over high heat for 2-3 minutes on each side (medium finish), or until your liking. Allow to rest for 2 mins.
-Place salad and crisps on serving plates and finish with cutlets! 🙂
Recommended serve for most people is 3-4 cutlets. I was feeding a machine! ;p hehe
Oh, a glass of Barossa Shiraz complements this meal PERFECTLY 🙂 (good anti-oxidants too!)
Let me know what you think of this recipe by sending feedback to [email protected]