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Crusted Lamb + Roast Vegetables

45
mins
Serves
2
High Carbohydrate
.
High Protein
.
Mixed Macros
.
Ovulatory Phase
.
Follicular Phase
.
Luteal Phase
.
Menstrual phase
.
Dairy-free
.
Gluten-free
.

Ingredients

  • small handful pistachios crushed
  • 1 clove garlic
  • 30g Dijon mustard
  • 300g Lamb rump
  • 1 potato (if you are High Protein/ Ovulatory or Luteal Phase leave this out)
  • 10 baby rainbow carrots
  • 1 tsp honey
  • 1 bunch asparagus
  • 1 bunch mint
  • 1 bunch parsley leaves
  • salt and pepper for seasoning
  • olive oil for frying
  • coconut oil for roasting
  • 1 tsp apple cider vinegar
  • 1 tsp sugar

‍

Method

  1. Preheat the oven to 220°C / 200°C fan bake and line a baking tray with baking paper
  2. Finely chop the garlic add to a small bowl with 3/4 of the mustard
  3. Place the pistachio and salt on a plate
  4. Score the lamb rump in a cross pattern, season with salt and pepper
  5. Place the lamb (fat side down) on to a frying pan with a drizzle of olive oil and then turn on the heat to medium -low, frying until golden - approximately 10 minutes
  6. Increase the heat on the pan and sear all sides of the lamb
  7. Coat the lamb with the mustard mix and then lie in the plate with the pistachio crumb
  8. Transfer to the side of the baking tray and place in the oven skin side up
  9. Cut the potatoes into eighths (if using) and transfer to the other side of the baking tray, leaving space in the middle
  10. Season with salt and pepper then drizzle with coconut oil
  11. Roast for 25 minutes
  12. Trim the carrots and place in a bowl, drizzle with coconut oil and honey then toss to coat
  13. Lie in the middle of the baking tray and cook for the remainder of the roasting time
  14. Transfer the lamb to a plate, cover with tin foil and rest
  15. While the lamb is resting break the ends off the asparagus, wipe out the frying pan and return to medium heat with a splash of water, add asparagus and cook until tender - approximately 5 minutes, season with salt and pepper
  16. Finely chop the mint and parsley leaves, add to a small bowl with remaining Dijon mustard, pinch of salt, sugar, vinegar, and a drizzle of extra virgin olive oil
  17. Thinly slice the lamb, Divide vegetables between plates and top with the mint dressing
  18. Enjoy!

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Tips:

  • Starting the lamb on a cool pan and increasing the heat will allow the fat to cook without burning