Tuesday, September 13, 2011

New season spring lamb loins with parsley pesto and cauliflower mash

Sometimes when I get home from cooking for my clients I crave simple and nutritious dinners that can be made in flash with minimal cooking method. On the weekends I like to make a fresh pesto with whatever herbs I have left over or growing in my garden. I particularly like to use parsley which is not common but delicious and also rich in iron and cleans the blood too!

All the little spring lambs have found there may to my butcher and these grass-fed loins are exceptional when cooked medium so that they are pink inside. The cauliflower mash is great for a low carb option and a good source of daily dietary fibre.

My new cook Susan who is a naturopathy student and a fantastic source of knowledge told me that lamb is also excellent for breastfeeding mamma's.

So have your pesto ready to go and this can be made in 20 minutes for a quick healthy weeknight dinner!

2-4 lamb loins
Organic ghee
1/2 head cauliflower (prepped into florets)
1 teaspoon sea salt and peppercorns to season
Fresh cumin seeds

In a mortar and pestle prepare your sea salt, pepper and cumin mix, set aside

In saucepan put a steamer basket and cook the cauliflower for 10 minutes, remove the steamer basket add your sea salt and pepper cumin mix and some butter mash until resembling a potato mash.

Serve on a plate with pesto and the lamb loins

Take a fry pan and heat the ghee, add the lamb loins and cook for 5-6 minutes each side. When done set aside for a further 5 minutes

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