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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Rub lamb loins in honey, cumin and coriander seeds. Set aside for 10 minutes.
2 Place potatoes in a large saucepan and cover with water. Cover saucepan and bring to the boil then simmer uncovered for 10 minutes.
3 Spray barbecue with oil then heat barbecue. Cook lamb loins for 5 minutes on each side, rolling a little to brown the edges. Place on a clean board. Cover with tinfoil and rest for 5 minutes.
4 Place beans, courgettes and peas in a steamer basket and fit over the potato saucepan. Cover and steam for 5 minutes.
5 Drain potatoes and toss together with vegetables, mint and olive oil. Serve with lamb.
Calories 0.00 cal
Kilojoules 1480 kJ
Total fat 13 g
Saturated fat 4 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
The lamb was fantastic, but the veges were really bland – next time I’ll use some mint sauce in preference to the mint and olive oil.
Thanks for giving the recipe a try! Keeping sodium down is a priority for us, so sometimes the flavours might be a little more subtle than what you’re used to. Using mint sauce sounds like a great tweak to boost flavour while still keeping it fresh. Love that you made it your own!
Cheers
Beatriz Acosta
Digital Content Editor