Good ol’ fashioned “Meat and Three Veg” could be accused of being uncreative – but it’s a winner for simplicity and nutrition. Make this approach the cornerstone of your meals when you’re lacking time or imagination.
Lamb and Three Veg
Keep it simple, or check out Matt’s cooking video on cauliflower recipes to jazz up the sides.
Ingredients
- 2 lamb midloin chops, or loin
- salt and pepper, to season
- ½ cup cauliflower, broken into 3cm florets
- ¼ cup green peas, frozen
- 65 g baby carrots, sliced roughly 1cm thick
- 1 tbsp butter
COOK MODE
Instructions
- Season the lamb chops with salt and pepper before cooking (half a day beforehand or longer will improve the flavour and texture, but no stress if you do it just before cooking).
- Heat a BBQ, grill or a frypan over medium-high heat (add ½ tbsp butter to your frypan). Cook the lamb chops for 4 minutes each side or until cooked to your liking. Rest the lamb on a plate for 1-2 minutes.
- Meanwhile, pour 2-4cm of water to a saucepan with a teaspoon of salt and bring to a boil. Add the cauliflower and carrot and cook for 5 minutes until cooked to your liking (note that smaller pieces take less time to cook). Add the frozen peas in the final two minutes.
- Drain the vegetables and return them to the pan. Add the butter and allow it to melt through the vegetables.
- Divide the lamb chops and buttery veg between two plates and serve.
Nutrition (per serve)
Net Carbs: 4.7gProtein: 35gFat: 35gFiber: 2.4gCalories: 474kcal
