-
Recipe: Greek lamb tenderloins with potatoes and salad
This recipe for Greek lamb tenderloins with potatoes and salad is simple and full of flavour. Best cooked in the BBQ but can also be made in the oven if you have a grill setting. Once in a while there are “new” cuts of meat that become available in butcher shops. This was the case with lamb tenderloins, which I had not come across until recently. Tenderloins are leaner cuts of meat, best cooked medium rare, so I figured I would keep things simple. This is a wonderful meal for the warmer half of the year. It is gluten-free and can be made dairy-free by omitting the cheese.
-
Recipe: Lamb kofta with roasted Mediterranean vegetables
Kofta are basically meatballs or sausages that can be made in several different ways depending on where in the World they are made. I like them made with lamb and either a Middle Eastern or Mediterranean twist. This recipe for lamb kofta with roasted Mediterranean vegetables is not only easy to make but also gluten-free, low-carb and highly customisable. You can swap the meat, spices and vegetables for whatever you have in hand.
-
Recipe: Cauliflower plov
My introduction to plov, a very simple dish made with rice, lamb and carrots, was in an Uygur restaurant in Sydney. Turns out this dish is traditional also in Uzbekistan and Siberia. I wanted to make a low carb version based on what I remembered from Kiroran Silk Road and my trip to Russia, plus a few recipes from the internet. The result? Well, cauliflower doesn’t absorb liquids as rice does, so it was soupier and less oily in appearance than the real deal. I also used a ton of grated carrots instead of chopped, which made it a bit too sweet for my taste. So I kinda failed in…
-
Recipe: Low-carb Mongolian lamb with kelp noodles
A frozen butterflied leg of lamb started it all. Normally I would have slow-cooked it but I was craving Mongolian lamb. The recipe I’ve used in the past calls for hoisin sauce, which I haven’t bought for ages because of the ingredients. I searched the internet for homemade versions and came across a recipe that sounded easy to duplicate. It called for peanut butter, but I used ABC (almond, Brazil nut and cashew) butter instead with good results. Mongolian lamb is usually served with steamed rice but I used kelp noodles and Chinese broccoli instead to round off the meal. I’ve introduced a trick I found on the internet for…
