Leg steaks are cheap and tender and marinate really well.
Combined with stir-fried cauliflower rice, this meal has it all…
- 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
- 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.
- Break cauliflower into small florets and blitz to a large grained consistency.
- Soften the second clove of garlic and chopped onion in a good two tablespoons of olive oil in a wok over a gentle heat.
- Add the grated ginger, sliced mushrooms, chopped red chilli and turmeric and stir-fry.
- 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.
- 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.
- 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’.
- Sprinkle with coriander and serve.
Per serving this recipe contains 66g fat, 53.8g protein and 23.4 carbs.