This is a really easy way of using leftovers, when preparing some spinach from my previous post Almost Creamed Spinach, just cook some extra and keep it in the fridge to use the following nights!
For this recipe, just pan fry in a really hot pan a 350 gr lamb fillet, then slice in half and then each half in smaller pieces (around 1 cm thick). Reheat the spinach and sprinkle some grated cheese on top.
I found a recipe very similar to this one in a diet friendly collection of recipes recommended by a well-known personal trainer and dietician called Louise Parker. She has a pretty good method that reduces the carbs to a minimum and emphasizes the importance of an active lifestyle, and eating what she calls “beautifully” basically always enjoying what you are eating. If you are not enjoying it, and it is so delicious, why waste your calorie intake with it. Pretty sound logic to me!
Anyhow, I tried one of her recipes and I made my own version of it, that I would like to share here.
This recipe is very low in carbs, high in protein and low in fat, and makes a perfect dinner for one, two or even a party, since it can be prepared in advance and cooks relatively quickly.
Ingredients (serves 2)
300 gr. lean lamb steak
½ an onion
¼ red capsicum
For the marinade
2 cloves of garlic
1 teaspoon of chili flakes
Salt & pepper
½ teaspoon of cumin
Cut the meat alongside two create two long and narrow pieces and then cut into 1 inch cubes. Prepare the marinade with the juice of one lemon, 2 crushed garlic cloves and all the spices and mix with the meat. I suggest you store it in a tight closed box because it smells really strong of garlic. It is best if left overnight, but if you don’t have time, at least needs to sit there for an hour.
Chop the onion and the capsicum in large quarters and build the skewers alternating meat, onion and pepper. Set in a tray, over cooking foil sprayed with olive oil and put in a preheated over (180C) for 8 minutes, then turn on the grill and grill for 2 minutes on each side until golden/charred according to your preference. (remember that the grill only works when the tray is around 10 cm from it, so don’t put the tray very far down the oven.
I served it with broccoli tender stems lightly pan roasted and Goma dressing. The Goma dressing is a Japanese sesame dressing with a nutty toasted flavour that goes fantastic with broccoli. You can find it in Japanese food shops.