Marinated Lamb Leg Steaks

Lamb is a high protein, high fat meat. This means it’s great for anyone on Simple as Fat, or indeed any other Low Carb High Fat or Keto style diet. It also contains Omega oils.

Leg steaks are cheap and tender and marinate really well.

Combined with stir-fried cauliflower rice, this meal has it all…

Serves 2


  • 2 lamb leg steak
  • 1 teaspoon fennel seeds
  • 4 garlic cloves
  • Finely chopped rosemary
  • 2 tablespoons of soy sauce
  • 4 tablespoons of olive oil
  • Juice and zest of a lemon
  • Small cauliflower
  • 1 red Onion
  • 1 red chilli
  • 100g sliced button mushrooms
  • thumb of fresh ginger, grated, (approx. 40g)
  • 1 teaspoon turmeric
  • Fresh coriander, finely chopped


  1. Mix together fennel seeds, 1 minced clove of garlic, chopped rosemary, soy sauce, 2 tablespoons of olive oil and the zest and juice of the lemon and turn your lamb steaks in the mixture and leave to marinate for a few minutes.
  2. Break cauliflower into small florets and blitz to a large grained consistency.
  3. Soften the second clove of garlic and chopped onion in a good two tablespoons of olive oil in a wok over a gentle heat.
  4. Add the grated ginger, sliced mushrooms, chopped red chilli and turmeric and stir-fry.
  5. Once the mushrooms are cooked add the cauliflower ‘rice’ and stir-fry over a high heat until the cauliflower is slightly softened but still retains some bite.
  6. In a separate frying pan, fry the lamb steaks for two or three minutes on each side or until browned on the outside but still a little pink on the middle.
  7. When cooked remove the lamb from the pan, reduce the heat and add any remaining marinade, warm it through and pour it over the lamb topped cauliflower ‘rice’.
  8. Sprinkle with coriander and serve.

Per serving this recipe contains 66g fat, 53.8g protein and 23.4 carbs.

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