Lamb, Actually – Mediterranean Lamb Salad with Smoky Carrot Dressing
Lamb chops on kale slaw with softened carrot and onion and a balsamic dressing. More Spoons, with shortcuts to cut the chopping.
Equipment
- Medium frying pan
- BBQ plate (optional)
- Box grater
- Chopping board and knife
- Medium bowl
- Small bowl or jar
- Ziplock bag or container
Ingredients
Lamb
- 300 g lamb loin chops
- 1 tsp Kofta Seasoning
Dressing
- ½ of the red onion, coarsely grated (about 25 g)
- 1 tsp garlic, crushed (fresh clove, or jarred)
- 1½ tbsp balsamic vinegar
- 1 tsp Natures Hollow Keto Honey Substitute
- 1 tbsp olive oil
- salt and pepper, to taste
Salad
- ½ packet kale slaw (350 g packet, so about 175 g)
- 100 g carrot, coarsely grated
- ½ of the red onion, thinly sliced (about 25 g)
- 1 tbsp peanuts, roughly chopped
Carrot and onion
- 1 tbsp olive oil
- 1 tsp Kofta Seasoning
Instructions
Marinate the lamb
- Sprinkle 1 tsp Kofta Seasoning over the lamb chops and rub it in.
- Put the lamb in a ziplock bag or container and marinate in the fridge for 30 minutes (overnight if you have the time).
Prepare the salad
- Coarsely grate the carrot.
- Coarsely grate half the red onion.
- Thinly slice the remaining onion.
- Put the kale slaw in a medium bowl.
- Crush the garlic.
- Roughly chop the peanuts.
Make the dressing
- Put the grated onion, garlic, balsamic vinegar, honey substitute, olive oil, salt and pepper in a small bowl or jar.
- Whisk or shake until combined.
Cook the carrot and onion
- Heat a medium frying pan over medium heat.
- Add the olive oil, grated carrot, sliced onion and Kofta Seasoning.
- Cook for 5 minutes, stirring, until softened.
- Take the pan off the heat.
Cook the lamb
- Cook the lamb chops on a hot BBQ plate or in a very hot frying pan, to your liking.
Put it together
- Pour half the dressing over the kale slaw and toss to coat.
- Divide the slaw between two bowls.
- Put the lamb chops on top of the slaw.
- Spoon the carrot and onion over the lamb.
- Sprinkle with the chopped peanuts.
- Drizzle with the remaining dressing.
Notes
Cool leftovers within 2 hours. Keep covered in the fridge at 5°C or below and eat within 3 days. Don't freeze. Reheat leftover lamb and carrot until steaming hot all the way through, and only once. Key swap: buy the carrot pre-grated and the garlic jarred to skip the grating and crushing.
Nutrition
Serving: 1serve | Calories: 2552kcal | Carbohydrates: 8g | Protein: 37g | Fat: 45g