This dish is quick and easy, its got everything paleo going for it. Lamb loin is a very lean cut of meat, but still retains a lot of tasty lamb flavour goodness. This cut of meat cooks quite quickly also and it goes really well with spices like cumin. If you have the time roughly 3 hours before hand or overnight, marinate the lamb in a little oil, some rosemary, and some lemon juice.You might of seen by now I use lemon juice in a few of the dish's I've put up. Lemon juice is acidity and if you use it on meats or vegetables it helps break down the cell walls and allows herb aromas and other liquids to enter and flavour foods. Use on raw finely sliced veggies as well to soften them. Most vegetables can be used except starchy ones like potato, pumpkin, and sweet potato.
Ingredients:
- Lamb loin, around 150 grams.
- Cauliflower, around 300 grams. Cut up and into bite size pieces.
- Cumin spice,roughly 2 tablespoons.
- Macadamia oil.
Method:
- Pre-heat oven to its max temperature. Were going to roast the cauliflower on a super high heat for roughly 10 to 15 minutes. Toss your cauliflower into a mixing bowl and add some oil and the cumin spice. Place onto a oven tray with aluminium foil and bake for 10 to 20 minutes depending how strong your oven is.
- While our cauliflower is cooking, grab a char-griller, or pan and sear lamb either side for roughly 2 minutes. Set aside and let it rest on top of a wire wrack for 5 minutes. If you like your meat cooked medium to well done, place into the oven for a little longer.
- Once cauliflower is done and meat is rested its time to eat. The cauliflower should be a little crunchy on the outside, but soft in the middle. Arrange on the plate as you like and finish with a little oil and some more lemon juice.
If you want a add a little fanciness, however its not quite so paleo then add some tzatziki.
Makes: 2 to 3 serves.
Prep/cook time: 30 minutes.
Notes:
- Gluten free.
- Dairy free.
- Nightshades free.
- Egg free.
