Red meat can get a bit of a bad nutritional rap but a lovely lean piece of lamb can absolutely have a place in a healthy diet. First up it is a great source of protein, B vitamins (B12 in particular which can only be found in foods of animal origin) and zinc which is essential for growth, healing and immunity.
Red meat is of course also high in iron (very important for the ladies in particular). This recipe also has pomegranates which are naturally high in vitamin C. As it happens, Vitamin C is like the best buddy of iron and when the two are consumed together it aids in our absorption.
The back strap cut is nice and lean and cooks extra speedily which makes for a tasty & fast meal. You’ve got your dairy in the Greek yoghurt and some beautiful healthy fats in the tahini and almonds. Covered all bases. Perfect.
- Prep Time : 15 minutes
- Cook Time : 15 minutes
- Yield : 4
- Lamb backstrap - 2 (approximately 250-300g each)
- Broccolini - 2 bunches
- Green Beans - 1 cup
- Garlic - 2 cloves, finely sliced
- Light cooking oil (grasped, olive, rice bran, your choice) - 1 tbsp
- Almonds - 1/4 cup, roughly chopped
- Pomegranate seeds - from 1/2 a pomegranate
- Tahini - 2 tbsp
- Greek Yoghurt - 1/2 cup, to serve
- Lemon - Juice of 1
First, make sure to take your lamb out of the fridge a good 30 minutes before cooking to bring it almost to room temperature. This relaxes the meat and ensures even cooking.
Fill a kettle with water and boil. Top and tail the beans (this really is just to make them look pretty...if you're pressed for time you can leave this step out) and slice each stem of broccolini into 3 pieces of approximately 4 cm lengths. Place into a bowl or dish and cover with the boiled water. Top the dish with a piece of aluminium foil and stand for 5 minutes then drain and refresh the vegetables by running under cold water.
Meanwhile place the tahini and lemon juice in a large bowl and mix to combine then add the Greek yoghurt and stir through. Add the beans, broccolini and roughly chopped almonds and mix through until all ingredients are coated with the dressing.
Place half of the oil into a non-stick pan and heat to a medium temperature. Add the finely sliced garlic and cook until golden and crispy then remove from the pan and place onto some kitchen towel to drain some of the oil and retain the crunch. Add to the bowl with the rest of the salad ingredients and mix through.
Rinse the pan and then return to the heat with the remainder of the oil. Season the lamb backstraps with salt and pepper and then cook for 2-3 mins each side until medium-rare (or for a little longer if you like it cooked a bit further through). Remove the lamb from the pan and allow to rest for another 3 mins loosely wrapped in foil to retain the heat. Slice on an angle to give pieces of around 1 cm width.
To serve, divide the bean and broccolini salad between 4 plates. Roll the pomegranate on the kitchen bench using the back of your hand to place quite firm pressure on the outside of the skin, this will loosen the seeds inside. Slice the pomegranate in half. Hold it cut side down in the palm of your hand and bash the back of it with a wooden spoon making the seeds come out onto the plate (and also the juice which will add to the flavour and make the plate look pretty). Divide the lamb slices into 4 even portions and place on top of the salad to serve.