This is an awesome recipe for a special occasion, yet is really simple to prepare. Lamb backstrap is sometimes called lamb fillet and while it's the most expensive cut, it is melt-in-your-mouth delicious!
1. Preheat oven to 180'C. To make the dukkah, combine macadamia nuts, sesame seeds, cumin and coriander on a plate and season to taste. Coat the lamb backstraps with the dukkah mixture.
2. Heat 1 tablespoon of coconut oil in a large frying pan over a high heat. Add lamb and cook for 2 minutes on each side, or until golden.
3. Transfer to an oven tray and bake until cooked to your liking (about 8 minutes for medium). Remove from oven and set aside to rest while cooking the vegetables.
4. Preheat char-grill or barbecue plate to medium-high. In a large bowl toss the mushrooms and asparagus in the remaining coconut oil. Transfer to grill and cook for 2 minutes each side or until tender.
5. Place vegetables on a platter, drizzle with extra-virgin olive oil and lemon juice and season well with salt and pepper.
6. To serve, divide vegetables between four plates and top with thickly sliced lamb.
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 597 | ||
Calories from Fat: 461 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.3g | 68 % | |
Saturated Fat 26.9g | 134 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.9mg | 1 % | |
Potassium 1378.5mg | 36 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 16.1g | 64 % | |
Sugars, other 16g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 597
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