What are the main ingredients in Lamb with Green Leaf Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Milk (optional), Blender, Paper Towel, Tea Towel

What is the nutritional information of Lamb with Green Leaf Dressing?

Calories: 588, Carbs: 28 grams, Fat: grams, Protein: 33.3 grams, Sugar: 12.4 grams, Salt: 179 grams

How do I prepare Lamb with Green Leaf Dressing?

PICKLE & TOAST: In a bowl, add ½ the vinegar, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener is fully dissolved. Add the sliced chilli and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. GET GOING!: Boil a full kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Place the carrot chunks in a colander over the pot, cover, and steam for 15-20 minutes until cooked through and soft. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil (optional) and a splash of milk or water. Mash with a fork or potato masher until desired consistency. Season and cover to keep warm. BRIGHT GREEN SAUCE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Remove from the pot and set aside. Return the pot to a high-heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch a ¼ of the shredded kale for 30 seconds. Drain on completion and run under cold water to stop the cooking process. Using a tea towel, squeeze out the extra liquid from the kale. Place the squeezed kale in a blender with the fried garlic, remaining vinegar and 40ml of olive oil. Blend until smooth and saucy and season. FEASTING TIME!: Plate up a generous helping of carrot mash and sautéed kale. Side with the gorgeous lamb rump and drizzle over the bright green sauce. Top with the pickled chilli and a drizzle of the pickling liquid (to taste). Sprinkle over the toasted seeds and dig in! SAUTÉED GREENS: Return the pan to a medium heat with a drizzle of oil. When hot, sauté the remaining shredded kale for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the heat and season. SIZZLING STEAKS: Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a drizzle of oil or a knob of butter. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.

What should be prepared from my kitchen to make Lamb with Green Leaf Dressing?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Sugar/Sweetener/Honey, Milk (optional), Blender, Paper Towel, Tea Towel

Lamb with Green Leaf Dressing

Name: Lamb with Green Leaf Dressing
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey; Milk (optional); Blender; Paper Towel; Tea Towel

Succulent lamb rump slices sided with smooth carrot mash, topped with pickled chillies, served with a fresh green sauce of kale, garlic and olive oil, and sprinkled with toasted sunflower seeds – a real winner dinner!

Lamb with Green Leaf Dressing

with carrot mash & sunflower seeds

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Carrot
Free-range Lamb Rump
Fresh Chilli
Fresh Chillies
Garlic Clove
Garlic Cloves
Kale
Sunflower Seeds
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)
Sugar/Sweetener/Honey
Milk (optional)
Blender
Paper Towel
Tea Towel

Serves 1

GET GOING!
Boil a full kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Place the carrot chunks in a colander over the pot, cover, and steam for 15-20 minutes until cooked through and soft. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil (optional) and a splash of milk or water. Mash with a fork or potato masher until desired consistency. Season and cover to keep warm.
PICKLE & TOAST
In a bowl, add ½ the vinegar, 5ml of a sweetener of choice and 10ml of water. Mix until the sweetener is fully dissolved. Add the sliced chilli and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BRIGHT GREEN SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Remove from the pot and set aside. Return the pot to a high-heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch a ¼ of the shredded kale for 30 seconds. Drain on completion and run under cold water to stop the cooking process. Using a tea towel, squeeze out the extra liquid from the kale. Place the squeezed kale in a blender with the fried garlic, remaining vinegar and 40ml of olive oil. Blend until smooth and saucy and season.
SIZZLING STEAK
Pat the steak dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steak fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steak). During the final 1-2 minutes, baste with a drizzle of oil or a knob of butter. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SAUTÉED GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the remaining shredded kale for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the heat and season.
FEASTING TIME!
Plate up a generous helping of carrot mash and sautéed kale. Side with the gorgeous lamb rump and drizzle over the bright green sauce. Top with the pickled chilli and a drizzle of the pickling liquid (to taste). Sprinkle over the toasted seeds and dig in!

Carrot - 240g
White Wine Vinegar - 10ml
Fresh Chilli - 1
Sunflower Seeds - 10g
Garlic Clove - 1
Kale - 50g
Free-range Lamb Rump - 160g

Download the Recipe

Serves 2

GET GOING!
Boil a full kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Place the carrot chunks in a colander over the pot, cover, and steam for 15-20 minutes until cooked through and soft. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil (optional) and a splash of milk or water. Mash with a fork or potato masher until desired consistency. Season and cover to keep warm.
PICKLE & TOAST
In a bowl, add ½ the vinegar, 10ml of a sweetener of choice and 20ml of water. Mix until the sweetener is fully dissolved. Add the sliced chilli and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BRIGHT GREEN SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Remove from the pot and set aside. Return the pot to a high-heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch a ¼ of the shredded kale for 30 seconds. Drain on completion and run under cold water to stop the cooking process. Using a tea towel, squeeze out the extra liquid from the kale. Place the squeezed kale in a blender with the fried garlic, remaining vinegar and 40ml of olive oil. Blend until smooth and saucy and season.
SIZZLING STEAKS
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a drizzle of oil or a knob of butter. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SAUTÉED GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the remaining shredded kale for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the heat and season.
FEASTING TIME!
Plate up a generous helping of carrot mash and sautéed kale. Side with the gorgeous lamb rump and drizzle over the bright green sauce. Top with the pickled chilli and a drizzle of the pickling liquid (to taste). Sprinkle over the toasted seeds and dig in!

Carrot - 480g
White Wine Vinegar - 20ml
Fresh Chilli - 1
Sunflower Seeds - 20g
Garlic Clove - 1
Kale - 100g
Free-range Lamb Rump - 320g

Download the Recipe

Serves 3

GET GOING!
Boil a full kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Place the carrot chunks in a colander over the pot, cover, and steam for 15-20 minutes until cooked through and soft. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil (optional) and a splash of milk or water. Mash with a fork or potato masher until desired consistency. Season and cover to keep warm.
PICKLE & TOAST
In a bowl, add ½ the vinegar, 15ml of a sweetener of choice and 30ml of water. Mix until the sweetener is fully dissolved. Add the sliced chilli and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BRIGHT GREEN SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Remove from the pot and set aside. Return the pot to a high-heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch a ¼ of the shredded kale for 30 seconds. Drain on completion and run under cold water to stop the cooking process. Using a tea towel, squeeze out the extra liquid from the kale. Place the squeezed kale in a blender with the fried garlic, remaining vinegar and 40ml of olive oil. Blend until smooth and saucy and season.
SIZZLING STEAKS
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a drizzle of oil or a knob of butter. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SAUTÉED GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the remaining shredded kale for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the heat and season.
FEASTING TIME!
Plate up a generous helping of carrot mash and sautéed kale. Side with the gorgeous lamb rump and drizzle over the bright green sauce. Top with the pickled chilli and a drizzle of the pickling liquid (to taste). Sprinkle over the toasted seeds and dig in!

Carrot - 720g
White Wine Vinegar - 30ml
Fresh Chillies - 2
Sunflower Seeds - 30g
Garlic Cloves - 2
Kale - 150g
Free-range Lamb Rump - 480g

Download the Recipe

Serves 4

GET GOING!
Boil a full kettle. Place a pot over a medium-high heat with 3-4 cm of boiling water covering the base. Place the carrot chunks in a colander over the pot, cover, and steam for 15-20 minutes until cooked through and soft. On completion, drain and return to the pot. Stir in a knob of butter or coconut oil (optional) and a splash of milk or water. Mash with a fork or potato masher until desired consistency. Season and cover to keep warm.
PICKLE & TOAST
In a bowl, add ½ the vinegar, 20ml of a sweetener of choice and 40ml of water. Mix until the sweetener is fully dissolved. Add the sliced chilli and set aside to pickle. Place the sunflower seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
BRIGHT GREEN SAUCE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the grated garlic for 1-2 minutes until fragrant, shifting constantly. Remove from the pot and set aside. Return the pot to a high-heat, fill with boiling water, and add a pinch of salt. Once bubbling rapidly, blanch a ¼ of the shredded kale for 30 seconds. Drain on completion and run under cold water to stop the cooking process. Using a tea towel, squeeze out the extra liquid from the kale. Place the squeezed kale in a blender with the fried garlic, remaining vinegar and 40ml of olive oil. Blend until smooth and saucy and season.
SIZZLING STEAKS
Pat the steaks dry with some paper towel. Return the pan to a medium-high heat with a drizzle of oil. When hot, sear the steaks fat-side down, for 3-5 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference (this time frame may depend on the thickness of the steaks). During the final 1-2 minutes, baste with a drizzle of oil or a knob of butter. Remove from the pan on completion and rest for 5 minutes before slicing. Lightly season the slices.
SAUTÉED GREENS
Return the pan to a medium heat with a drizzle of oil. When hot, sauté the remaining shredded kale for 2-3 minutes until slightly wilted, shifting occasionally. Remove from the heat and season.
FEASTING TIME!
Plate up a generous helping of carrot mash and sautéed kale. Side with the gorgeous lamb rump and drizzle over the bright green sauce. Top with the pickled chilli and a drizzle of the pickling liquid (to taste). Sprinkle over the toasted seeds and dig in!