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 by adding the cream and chicken stock (or broth) into a saucepan. Break up or cut the florets off the cauliflower and drop them into the saucepan. If they are very large florets, I usually cut them up a little so they cook faster. Get the heat on to high and bring the liquid to the boil. Then reduce the heat so the cauliflower is simmering nicely. I find that the cauliflower is tender within 15 minutes if I cover the pan with the lid.
Once the cauliflower is cooking, it’s time to get your lamb marinating.
This is such an easy marinade to make…
Simply combine the olive oil, lemon juice, pepper, oregano, parsley and garlic in a small jug and mix well. You could substitute in fresh herbs here if you have some on hand.
This marinade would be also be lovely on other meats such as chicken or beef.
Now, this is the fun bit…
I usually throw the lamb into a zip-lock bag, then pour in the marinade. Close it up and smush the bag around so that the lamb gets well covered in the marinade.
About 10 minutes is enough to develop the flavors.
Make ahead tips…
You could easily make the marinade ahead of time and marinate the meat for a few hours. I have also successfully frozen the marinated lamb.
At this point I start to pan fry the lamb – it’s super quick – just 3-4 minutes per side. The lamb does benefit from resting after being cooked, so a great strategy is to finish the cauliflower mash while the meat is resting. This also prevents trying to do too many things at once and getting a little hot under the collar.
So, cook that lamb and set it aside on a warm plate, loosely covered in foil to rest.
Drain the cauliflower – don’t forget to set aside a quarter of a cup of the cooking liquid.
Now add the butter, salt and reserved liquid to the drained cauliflower and puree with an immersion blender or food processor.
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…
Please note that the nutritional information in this recipe has been adjusted to reflect that fact that not all of the cream and stock that the cauliflower is cooked in, is consumed.
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Mediterranean Herbed Lamb & Cauliflower Mash
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.
- 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 the boil then lower the 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.
- Serve the Mediterranean lamb with the cauliflower mash.
Note - The lamb could be marinated a few hours ahead of time.
*Note that the cauliflower is cooked in the cream and stock and then drained. Not all of the stock and cream is consumed. This is reflected in the nutrition panel.
Based on a recipe from Donna Hay for Cauliflower Puree.
I use ato process the cauliflower as the bowl and attachments fit in the dishwasher. Alternatively you can puree the cauliflower with an (hand held) blender in the saucepan used to cook it.
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