Mediterranean Herbed Lamb is a super easy 30 minute low-carb recipe that is fresh, light and comforting at the same time. It has 10g of net carbs per serve (including the mash) and is ready to eat in 30 minutes. The lamb is marinated in Mediterranean herbs to give it a fresh, spring taste.

How To Make Mediterranean Herbed Lamb In 30 Minutes

Start by preparing the cauliflower mash and once that is cooking, get your lamb marinating. About 10 minutes is enough to develop the flavors. You could easily make the marinade ahead of time and marinate the meat for a few hours.

Mediterranean Herbed Lamb & Cauliflower Mash is a simple spring low-carb meal that will be ready in 30 minutes! Spend the extra 30 minutes outside…

 

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Ingredients

Cauliflower Mash:

2 lb cauliflower (1 kg) chopped

1 cup light (single, pouring) cream

3 cups chicken stock

1 oz (28g) unsalted butter chopped

Himalayan salt

Herbed Lamb:

1.5lb (0.7kg) lamb tenderloin (fillet)
1 tbsp olive oil
1 lemon juiced (2 tbsp)
1/4 tsp pepper
2 tsp dried oregano
1 tsp dried parsley
2-3 crushed garlic cloves

Instructions

Make mash: pour cream and chicken stock into a saucepan and turn on the heat. Break the florets off the cauliflower and chop roughly in half, add to the pan.

Bring to boil the lower heat and simmer, covered for 15 mins.

Once cauliflower is simmering, make the lamb marinade.

Lamb marinade: Combine all the ingredients except the lamb in a small jug and mix to combine.
Place lamb in a zip-lock bag and pour over the marinade. Close the bag and jiggle the lamb around so it’s well coated. Leave to marinate for about 10 minutes.

Place a fry-pan over medium-high heat and add 1 tbsp olive oil.

Pan-fry the lamb for 3-4 minutes on each side. Rest for a few minutes if time permits.

While the lamb is cooking, drain cauliflower which should be tender by now, reserving 1/4 cup of liquid.
Use a food processor or immersion blender to blend the cauliflower, butter, salt and the reserved liquid until pureed.

Serve the Mediterranean lamb with the cauliflower mash.

Serves 4

Per serving Lamb & Mash:  714.5 Calories; 57.7g Fat; 34.1g Protein; 16.5g Total Carbohydrate; 6.4g Fiber; 10.1g Net Carbs

Per serving Lamb Only:  563.5 Calories; 48.7g Fat; 28.0g Protein; 1.5g Total Carbohydrate; 0.1g Fiber; 1.4g Net Carbs

*Per serving Cauliflower Mash Only:  151 Calories; 9.0g Fat; 6.1g Protein; 14.9g Total Carbohydrate; 6.3g Fiber; 8.7g Net Carbs

*Note that the cauliflower is cooked in the cream and stock and then drained. Not all of the stock and cream is consumed. Based on a recipe from Donna Hay for Cauliflower Puree.

I use a mini-food processor to process the cauliflower as the bowl and attachments fit in the dishwasher. Alternatively you can puree the cauliflower with an immersion (hand held) blender in the saucepan used to cook it.

Let us know in the comments how you go with our Mediterranean Herbed Lamb recipe.  I hope you love it! We’d love to know how it turned out and any variations you suggest!

Mediterranean Herbed Lamb & Cauliflower Mash
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 714.5
  • Fat: 57.7
  • Net Carbohydrates: 10.1
  • Fiber: 6.4
  • Protein: 34.1
Recipe type: Main Course, 30 Minute Recipe
Cuisine: Low-carb, gluten free, Mediterranean
Prep time: 
Cook time: 
Total time: 
Mediterranean Herbed Lamb is a super easy 30 minute low-carb recipe that is both fresh, light and comforting at the same time. It has 10g of net carbs per serve (including the mash) and is ready to eat in 30 minutes. The lamb is marinated in Mediterranean herbs to give it a fresh, spring taste. Start by preparing the cauliflower mash and once that is cooking, get your lamb marinating. About 10 minutes is enough to develop the flavors. You could easily make the marinade ahead of time and marinate the meat for a few hours.
Ingredients
  • 1.5lb (0.7kg) lamb tenderloin (fillet)
  • 1 tbsp olive oil
  • 1 lemon juiced (2 tbsp)
  • ¼ tsp pepper
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 2-3 crushed garlic cloves

    Cauliflower Mash:
  • 2 lb cauliflower (1 kg) chopped
  • 1 cup light (single, pouring) cream
  • 3 cups chicken stock
  • 1 oz (28g) unsalted butter chopped
  • Himalayan salt
Instructions
  1. Make mash: pour cream and chicken stock into a saucepan and turn on the heat. Break the florets off the cauliflower and chop roughly in half, add to the pan.
  2. Bring to boil the lower heat and simmer, covered for 15 mins.
  3. Once cauliflower is simmering, make the lamb marinade.
  4. Lamb marinade: Combine all the ingredients except the lamb in a small jug and mix to combine.
  5. Place lamb in a zip-lock bag and pour over the marinade. Close the bag and jiggle the lamb around so it's well coated. Leave to marinate for about 10 minutes.
  6. Place a fry-pan over medium-high heat and add 1 tbsp olive oil.
  7. Pan-fry the lamb for 3-4 minutes on each side. Rest for a few minutes if time permits.
  8. While the lamb is cooking, drain cauliflower which should be tender by now, reserving ¼ cup of liquid.
  9. Use a food processor or immersion blender to blend the cauliflower, butter, salt and the reserved liquid until pureed.
  10. Serve the Mediterranean lamb with the cauliflower mash.
Notes
Note - The lamb could be marinated a few hours ahead of time

 

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