Lamb need not be perceived as a fatty food; there are plenty of lean cuts available for the health conscious foodie or fitness fans. It’s an excellent source of high quality protein, zinc and iron – all essential parts of a balanced diet. And protein is an especially important as part of a weight loss diet as it speeds recovery after exercise, curbs hunger and reduces muscle loss.
HOT WELSH LAMB SUPERFOOD SALAD
Quinoa, beetroot, mango, pomegranate and lean Welsh Lamb steaks make up this rainbow of a dish, amongst many other delicious ingredients.
225g (8oz) Lean Welsh Lamb leg steaks, cut into thin strips
5ml (1tsp) Olive oil
15ml (1tbsp) Soy sauce – sugar free and low salt
100g (4oz) Quinoa
30ml (2tbsp) Pumpkin seeds
30ml (2tbsp) Sunflower seeds
4 Cooked beetroots, cubed
1 Ripe mango, peeled and cut into chunks (save any juices and put into salad)
30ml (2tbsp) Pomegranate seeds – from approx 1 whole fruit*
45ml (3tbsp) Fresh mixed herbs – Basil, chives, parsley and mint
Handful of watercress sprigs
Place the quinoa into a pan and add around 300ml water – bring to boil – simmer for 10 minutes – remove from heat & leave with lid on for 5 minutes.
Heat the oil in a large wok or frying pan, add the meat strips and brown over a high heat, this should take about 2-3 minutes. Add the soy and allow to bubble, reduce and coat the meat. Remove from heat.
Into a large salad bowl place the Welsh Lamb, quinoa, seeds, beetroot, mango, pomegranate seeds, fresh herbs and watercress. Toss well together.
Packed full of green veg like sugar snap peas, mangetout, beans and thrown together with sweet chilli, this tasty Welsh Lamb dish comes in at a mere 273 calories.
450g (1lb) Welsh Lamb steaks, cut into thin strips
15ml (1tbsp) oil
5ml (1tsp) sesame oil
1 clove garlic, crushed
45ml (3tbsp) sweet chilli sauce
1 lime, use juice and rind
100g (4oz) sugar snap peas or mange tout, or a mixture – sliced
225g (8oz) precooked noodles
4 spring onions, thinly sliced
30g (2tbsp) fresh coriander, chopped
Heat oils in a large non-stick frying pan or wok, add the lamb strips and garlic. Cook for 4-5 minutes until meat is browned on all sides and cooked through.
Add the sweet chilli sauce and cook for 1-2 minutes.
Add the lime juice & rind, sugar snap peas &/or mange tout and stir through.
Lastly add the noodles and spring onions, toss together and serve scattered with coriander.
With flavours of chilli, lemongrass and lime this simple dish can be whipped up in just 15 minutes making it the perfect fast fix dinner for those looking to fit healthy eating into a busy lifestyle.
450g (1lb) lean Welsh beef rump steak, cut into thin strips
1 red chilli, deseeded and sliced chopped
1 piece lemongrass, finely chopped
1 lime, rind removed and juice from ½
5ml (1tsp) fish sauce
1” (2.5cm) piece root ginger, peeled and finely chopped
15ml (1tbsp) oil
1 shallot, thinly sliced
Baby greens in season, e.g., spring cabbage, cavolo nero , tender-stem broccoli, etc
25-30ml (5-6tbsp) coconut milk (Optional)
Place chilli, lemongrass, lime rind, salt, sugar, fish sauce and ginger into a pestle and mortar, and pound together – or finely chop together.
Heat oil in a wok or large frying pan and add the shallot and beef strips. Stir-fry for 2-4 minutes until meat is browned on all sides. Add the chilli mixture and stir through. Add the ‘greens’ and allow to wilt slightly. Add coconut milk for a creamy result or leave out for a non-creamy stir-fry. Drizzle with lime juice and serve.
Serve with prawn cracker or steamed rice.