Roasted Lamb, Pickled Squash and Turnips with a Chilli Dressing

Juicy lamb strips with pickled vegetables, toasted cashew nuts, and fresh salad leaves in a sweet and spicy chilli dressing.

Healthy Lamb Dairy Free Salad Pickled

Estimated Nutrition

Calories

1421.1

kcal / serving

2842.1 kcal total

Carbs

107.6g

per serving

215.2 g total

Fat

78.4g

per serving

156.8 g total

Protein

71.2g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

150

Caster Sugar

CondimentsSauces

220

tbsp

tbsp

Fruits

piece

Lime

juice and zest

Meat

piece

Lamb Loin

trimmed fillets

NutsSeeds

tsp

Salt

piece

Lime Leaves

stalk

Lemongrass

tough outer leaves removed, finely chopped

clove

Garlic

left whole

tsp

Black Pepper

freshly ground, to taste

150

Cashew Nuts

toasted

bunch

Mint

leaves removed

OilsFats

tbsp

Sesame Oil

tbsp

Oil

Vegetables

bunch

Baby Turnips

thinly sliced

0.5

piece

Butternut Squash

chopped

piece

Shallot

thinly sliced

piece

Red Chillies

roughly chopped

piece

Plum Tomatoes

roughly chopped

Root Ginger

roughly chopped

piece

Shallot

small, roughly chopped

Mitzuna Leaves

Baby Spinach

Method

Dissolve vinegar, sugar, salt, and 110ml water in a saucepan over heat.

Pour the liquor over the sliced vegetables, pickle for 10 minutes, then drain.

Blend dressing ingredients until smooth, excluding the caster sugar.

Heat caster sugar in a pan until it turns into a golden-brown caramel.

Stir in the chilli purée, simmer for 5 minutes until sticky, and cool slightly.

Preheat your oven to 200°C.

Brown the seasoned lamb in a hot pan with oil, then roast in the oven for 10 minutes.

Rest the meat for 5 minutes before cutting it into strips.

Toss the nuts, leaves, herbs, lamb, and pickles together with the chilli dressing.