Grilled lamb with pear mash
Mashed potato is so last season! This healthy, simple recipe pairs spring’s favourite protein with a delicious, fruity mash.
Serves: 4Prep: 20 minutes plus 3 hours marinating
Cooking Time: 25‒30 minutes
Ingredients
1 lemon, juiced
2 garlic cloves, crushed
2 tbs olive oil
720g lamb backstraps
½ cauliflower, cut into florets
2 pears, peeled, cored and quartered
1 cup mint leaves
Pinch of salt
Cracked black pepper
Method
1. Set aside 2 tsp of the lemon juice. Put the remaining juice in a bowl and mix in the garlic and olive oil. Place the lamb in a glass or ceramic dish and pour over the lemon mixture. Cover and put in the fridge for at least 2‒3 hours to marinate.
2. Preheat your oven to 180°C.
3. Steam the cauliflower and pear for 10‒15 minutes, or until tender. Transfer to a food processor and process with the remaining lemon juice, mint leaves, salt and some cracked black pepper until smooth. Transfer to an ovenproof dish, cover with foil and place in the oven to keep warm.
4. Heat a grill pan over high heat. Sear the lamb for 2 minutes each side. Transfer to a baking dish and put in the oven to cook for 6‒8 minutes, until done to your liking.
5. Serve the lamb with the cauliflower and pear mash, and a green salad, if desired.
Recipe courtesy of Judy Davie, Food Coach, Prevention magazine.
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